Go Back
Greek Orzo & Chickpea Salad with Creamy Lemon Dressing

Greek Orzo & Chickpea Salad with Creamy Lemon Dressing

Craving that classic Greek salad flavor but want something heartier than a side dish? This Greek Orzo & Chickpea Salad with Creamy Lemon Dressing delivers all the briny, herby, lemony goodness you love, with enough substance to actually count as dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6
Course: chick peas salad recipe, chickpea salad recipes, greek chickpea salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • This salad comes together from pantry staples and fresh produce. Here's exactly what you need.
  • For the Salad
  • 1 cup / 200g risoni or orzo pasta
  • 1 15 oz can chickpeas, rinsed and drained
  • 350 g / 12 oz cherry tomatoes halved (or 2 large tomatoes, chopped)
  • 2 Lebanese or Persian cucumbers diced
  • 150 g / 5 oz dairy-free feta cut into 1/2 cm cubes
  • 1/4 to 1/2 red onion cut into wedges and thinly sliced
  • 1 green capsicum or bell pepper cut into strips
  • 150 g / 5 oz whole black olives pits in (adjust quantity to taste)
  • 1 1/2 teaspoons dried oregano
  • For the Dressing
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 5 tablespoons olive oil
  • 1 teaspoon Dijon mustard or other mild mustard
  • 1 garlic clove minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Black pepper to taste
  • Dairy-free feta has genuinely gotten so much better in recent years. Look for a brand that crumbles or cubes well it makes a noticeable difference in texture compared to the softer varieties.

Equipment

  • This recipe keeps the tool list short and simple:
  • Medium pot (for boiling the orzo)
  • Colander (for draining and rinsing the pasta)
  • Large mixing bowl (for combining the salad)
  • Small jar with a tight lid (for shaking together the dressing)
  • Sharp knife and cutting board (for chopping veggies)
  • That jar is doing more work than you'd think. Shaking the dressing together instead of whisking gets it fully emulsified in seconds, and cleanup is basically nonexistent.

Method
 

  1. Step 1- Make the Dressing First
  2. Place all the dressing ingredients in a jar and shake well until fully combined. Set it aside for at least 10 minutes this gives the flavors time to meld together while you handle the rest of the salad.
  3. Step 2- Cook the Orzo
  4. Cook the orzo according to the package directions. Drain it, then rinse under cold water to stop the cooking process and cool it down quickly. Drain well again so excess water doesn't water down your dressing later.
  5. Step 3- Combine Everything
  6. Place the cooked orzo, chickpeas, cherry tomatoes, cucumbers, dairy-free feta, red onion, bell pepper, olives, and oregano in a large bowl. Give everything a gentle toss to distribute the ingredients evenly. This is where the salad starts looking like a proper Greek feast.
  7. Step 4- Dress and Serve
  8. Give the jar of dressing one more good shake, then drizzle it over the salad. Toss gently to coat everything without crushing the tomatoes or feta cubes. Serve right away, or chill it if you prefer things a bit colder.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 8 total servings from this recipe (roughly a 257g portion):
  • Calories- 350 kcal
  • Carbohydrates- 34.7g
  • Protein- 9.1g
  • Fat- 20.4g
  • Saturated Fat- 5.9g
  • Sodium- 694mg
  • Potassium- 296mg
  • Fiber- 3.4g
  • Sugar- 6.8g
  • Vitamin A- 700 IU
  • Vitamin C- 19mg
  • Calcium- 170mg
  • Iron- 2.7mg