Greek Lemon Orzo Bean Salad (Print)

Tender orzo and chickpeas combined with fresh herbs and lemon vinaigrette for a refreshing dish.

# Components:

→ Pasta & Beans

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Fresh Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 4 scallions, thinly sliced
06 - ½ cup fresh dill, chopped
07 - ¼ cup fresh parsley, chopped

→ Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ tsp dried oregano
13 - ½ tsp sea salt
14 - ¼ tsp black pepper

→ Optional Additions

15 - ½ cup crumbled feta cheese
16 - ¼ cup Kalamata olives, pitted and sliced

# Method:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package directions. Drain and rinse under cold water to cool; set aside.
02 - In a large bowl, mix the cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - Whisk together lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour the vinaigrette over the salad mixture and toss gently to combine evenly.
05 - If desired, fold in crumbled feta cheese and Kalamata olives carefully to maintain texture.
06 - Adjust seasoning to taste. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in 25 minutes flat, making it perfect for when you want something homemade but have zero patience for fussing.
  • The flavors actually improve as it sits, so you can make it hours ahead and let the lemon and herbs do their quiet work.
  • It's naturally vegetarian, naturally gluten-free if you use GF pasta, and feels far too elegant for how little effort it actually takes.
02 -
  • Don't skip rinsing the cooked pasta under cold water—warm pasta will continue cooking and turn mushy, and it will absorb too much vinaigrette too quickly.
  • If you make this ahead, add the fresh herbs right before serving rather than hours before, or they'll lose their brightness and start to darken and wilt.
  • The lemon vinaigrette is bold by design—if it tastes a little sharp on its own, trust that it will mellow and marry with everything once combined.
03 -
  • Make a double batch of the vinaigrette and store it separately—it keeps for a week and is perfect for drizzling over other salads, grilled vegetables, or even fish.
  • If you can't find fresh dill, don't make this with the dried version—mint or parsley will genuinely serve you better and keep the salad tasting alive and bright.
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