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Lemon Garlic Chickpea Orzo Salad with Feta

Lemon garlic chickpea orzo salad is tossed with a bright olive oil dressing, crisp cucumber, juicy tomatoes, and crumbled feta. Cook the orzo until al dente, cool it under cold water, and let the finished salad stand so the lemon and garlic flavor every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Standing 10 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 390
Ingredients Method Notes

Ingredients
  

For the salad
  • 4 qt water
  • 1 tbsp kosher salt divided
  • 8 oz orzo dry
  • 1 can (15 oz) chickpeas drained and rinsed
  • 1 cucumber medium, diced
  • 1 cup grape tomatoes halved
  • 0.25 cup red onion finely chopped
  • 0.25 cup fresh parsley chopped
  • 4 oz feta cheese crumbled
For the dressing
  • 0.25 cup olive oil
  • 1 lemon large, zested and juiced (about 1 teaspoon zest and 3 tablespoons juice)
  • 2 cloves garlic minced
  • 1 tsp Dijon mustard
  • 0.5 tsp dried oregano
  • 0.5 tsp kosher salt remaining, divided
  • 0.25 tsp ground black pepper

Method
 

Cook the orzo
  1. In a 4-quart pot, bring the water and 1 tablespoon of the kosher salt to a boil.
  2. Add the orzo and cook according to package directions until al dente, usually 8 to 10 minutes.
  3. Drain the orzo in a colander and rinse under cold water until cool, then drain well.
Make the dressing
  1. In a large serving bowl, whisk together the olive oil, lemon zest and juice, garlic, Dijon mustard, oregano, remaining 1/2 teaspoon kosher salt, and black pepper.
Assemble the salad
  1. Add the orzo, chickpeas, cucumber, tomatoes, red onion, parsley, and feta to the bowl and toss until evenly coated.
  2. Let stand for 10 minutes before serving.
  3. Alternatively, cover and refrigerate for up to 3 days.

Notes

Drain the cooled orzo well before tossing so the dressing clings instead of becoming watery. Refrigerate covered for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free orzo.