Orzo Salad with Chickpeas & Cucumbers
This orzo salad is one of those dishes that brightens any table. I made it once for a last-minute picnic, and it was the first bowl to be emptied! With tender pasta, crisp cucumbers, hearty chickpeas, and a zesty lemon dressing, it’s fresh, filling, and full of flavor. Serve it chilled or at room temp—perfect for sunny days, potlucks, or a nourishing lunch at home.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4–6 1x
Ingredients
1 cup uncooked orzo
1 can (15 oz) chickpeas, drained and rinsed
1 cup cucumber, diced
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup chopped fresh parsley or dill
Juice of 1 lemon
2 tbsp olive oil
Salt and pepper to taste
Optional: crumbled feta or olives
Instructions
Cook orzo according to package directions. Drain, rinse with cold water, and let cool.
In a large bowl, combine orzo, chickpeas, cucumber, tomatoes, red onion, and herbs.
Whisk together lemon juice, olive oil, salt, and pepper.
Pour dressing over salad and toss gently to combine.
Chill for 20 minutes before serving for best flavor.
Notes
Rich in: Fiber, plant protein, and refreshing Mediterranean flavors
Nutrition
- Calories: 260