Description
A refreshing orzo salad bursting with colors and flavors, perfect for summer gatherings.
Ingredients
Scale
- 1½ cups orzo pasta
- 1 can (15 oz) chickpeas
- 1½ cups cherry tomatoes (quartered)
- 1½ cups cucumber (diced)
- ½ cup olives (sliced)
- ⅓ cup red onion (chopped)
- ⅓ cup parsley (chopped)
- 2 ounces feta cheese
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (+ zest of ½ lemon)
- 1 tablespoon mustard
- 1 tablespoon maple syrup (or honey)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Begin by marinating the chickpeas. In a bowl, combine chickpeas with olive oil, lemon juice, mustard, maple syrup, salt, and pepper. Let the mixture sit for at least 15 minutes.
- In a pot, bring salted water to a boil and add the orzo pasta. Cook for 8-10 minutes or until al dente. Drain and rinse with cold water.
- In a large mixing bowl, combine the cooked orzo, marinated chickpeas, quartered cherry tomatoes, diced cucumbers, sliced olives, chopped red onion, and parsley.
- Crumble feta cheese over the top before adding extra olive oil and lemon zest. Gently toss until all ingredients are combined.
Notes
For best results, let the salad sit for a few hours before serving to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg
Keywords: orzo salad, summer salad, Mediterranean salad, healthy salad, chickpea salad
