Greek Lemon Orzo Bean Salad (Printer-Friendly)

Tender orzo and chickpeas mixed with fresh herbs and lemon dressing create a refreshing Mediterranean dish.

# What You'll Need:

→ Pasta & Beans

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Fresh Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 4 scallions, thinly sliced
06 - ½ cup fresh dill, chopped
07 - ¼ cup fresh parsley, chopped

→ Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ teaspoon dried oregano
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

→ Optional Additions

15 - ½ cup crumbled feta cheese
16 - ¼ cup Kalamata olives, pitted and sliced

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package instructions. Drain and rinse with cold water to cool, then set aside.
02 - In a large bowl, mix the cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - Whisk together lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
04 - Pour the vinaigrette over the salad and toss gently to combine.
05 - If desired, fold in feta cheese and Kalamata olives gently.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in 25 minutes and tastes even better the next day when flavors meld.
  • The vinaigrette is so clean and bright it makes you feel like you're eating something genuinely good for you.
  • It travels beautifully to picnics or potlucks and doesn't wilt the way delicate greens do.
02 -
  • If you make this ahead, don't dress it until a few hours before serving, or the pasta will absorb all the vinaigrette and turn mushy.
  • The lemon zest is non-negotiable; bottled juice alone tastes flat and one-dimensional.
03 -
  • Make extra vinaigrette and keep it in the fridge; it's gorgeous on roasted vegetables or simple greens, and it lasts for a week.
  • If your tomatoes are bland, the whole salad suffers, so taste them first or buy them from somewhere you trust.
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