Herby Chickpea and Feta Pasta Salad – Fresh, Tangy & Wholesome

There’s something incredibly satisfying about tossing together a bowl of vibrant Mediterranean flavors. Imagine tender orzo pasta mingling with creamy feta, juicy cherry tomatoes, crisp cucumbers, and the earthy goodness of chickpeas — all kissed with a bright lemon-herb dressing. That’s exactly what this Herby Chickpea and Feta Pasta Salad brings to your table. It’s light, refreshing, and nourishing, perfect for busy weeknights, picnics, or a make-ahead lunch that only gets better as it chills.

This dish captures the heart of summer: fresh produce, sunshine, and that effortless beauty that comes from combining simple ingredients in the right way. Whether you’re meal-prepping for the week or hosting friends on your patio, this pasta salad will easily steal the show.

Ingredients:

• 1 ½ cups dry orzo pasta (or small pasta shape of choice)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ English cucumber, diced
• ¼ red onion, thinly sliced
• ¾ cup crumbled feta cheese
• 3 tablespoons extra-virgin olive oil
• Juice and zest of 1 lemon
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 teaspoon dried oregano
• Salt and black pepper, to taste

Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain, rinse under cold water, and set aside to cool completely.
2. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice and zest, red wine vinegar, oregano, salt, and pepper. Taste and adjust the acidity or seasoning as needed.
3. Assemble the salad: In a large mixing bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, and red onion.
4. Add herbs and cheese: Gently fold in the parsley, dill, and crumbled feta. Pour the dressing over top and toss until everything is evenly coated.
5. Chill and serve: Let the salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Garnish with extra feta and herbs just before serving.

Tips & Tricks

• Cool your pasta fully: Rinsing the pasta in cold water stops the cooking process and prevents clumping.
• Marinate for flavor: The longer it sits, the better it gets! Make it a few hours in advance for a deeper flavor.
• Add protein power: Turn this salad into a main course by adding grilled chicken, shrimp, or tofu.
• Don’t skip the zest: Lemon zest gives that punch of brightness that balances the saltiness of feta.

Variations

• Mediterranean twist: Add Kalamata olives and roasted red peppers for more bold flavor.
• Vegan version: Replace feta with vegan feta or a sprinkle of nutritional yeast.
• Spicy kick: Toss in a pinch of crushed red pepper or a drizzle of chili oil for gentle heat.
• Grain swap: Try couscous, farro, or quinoa in place of orzo for a different texture.

Herby Chickpea and Feta Pasta Salad

A refreshing Mediterranean-inspired orzo salad loaded with chickpeas, feta, lemon, and fresh herbs. Perfect for picnics, lunches, or light dinners.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Main Course, Salad

Cuisine: Greek, Mediterranean

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

Salad

• 1.5 cups dry orzo pasta
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 0.5 English cucumber, diced
• 0.25 red onion, thinly sliced
• 0.75 cup feta cheese, crumbled

Dressing

• 3 tablespoons olive oil
• 1 lemon (juice and zest)
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon dried oregano
• salt and black pepper, to taste

Equipment

• Large pot
• Mixing bowl
• Whisk
• Colander

Method

 

1. Cook the orzo according to package directions until al dente. Drain and rinse under cold water.
2. Whisk together olive oil, lemon juice and zest, red wine vinegar, oregano, salt, and pepper.
3. In a large bowl, combine cooled orzo, chickpeas, tomatoes, cucumber, and red onion.
4. Add herbs and feta, then pour dressing over the top and toss well to combine.
5. Chill for 30 minutes before serving. Garnish with extra herbs and feta.

Notes

Make ahead and refrigerate for up to 4 days. Stir before serving and add a drizzle of olive oil if needed.

Serving Suggestions

This salad pairs beautifully with grilled fish, roasted chicken, or a simple veggie platter. It’s ideal for summer potlucks, picnics, and BBQ sides. Serve it chilled for a refreshing option, or slightly warm for a cozy autumn feel. It also works wonderfully as a meal-prep lunch — pack it in jars with a wedge of lemon for freshness on the go.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Stir gently before serving, and if it feels a little dry, drizzle in a splash of olive oil and a squeeze of lemon juice. Avoid freezing — fresh herbs and feta don’t hold up well once thawed.

FAQ

Can I make this salad ahead of time?
Absolutely! It actually tastes better after sitting for a few hours as the flavors deepen.

Can I use a different pasta?
Yes, short pastas like rotini, penne, or ditalini work perfectly.

What can I use instead of red onion?
Thinly sliced shallots or green onions make a great alternative.

Can I make it gluten-free?
Yes — swap the orzo for a gluten-free pasta or quinoa for a wholesome alternative.

History / Fun Facts

Orzo, though shaped like rice, is actually pasta — the name means “barley” in Italian, referring to its grain-like shape. It’s been a staple in Mediterranean kitchens for centuries, often used in soups, salads, and pilafs. Combined with classic Greek flavors like feta, lemon, and herbs, this recipe celebrates that vibrant coastal cooking style that never goes out of fashion.