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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
Cook Time 10 minutes
Total Time 25 minutes
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.