Orzo Pasta Salad with Feta, Lemon & Chickpeas
This refreshing Mediterranean-inspired pasta salad combines tender orzo pasta with creamy chickpeas, tangy feta cheese, crisp cucumbers, juicy tomatoes, and a bright lemon-olive oil dressing. It’s light yet filling, perfect as a side dish, lunch, or a potluck favorite.
⏱ Time
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
For the salad:
1 ½ cups dry orzo pasta
1 can (15 oz / 400 g) chickpeas, rinsed & drained
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ cup red onion, finely chopped
½ cup crumbled feta cheese
¼ cup fresh parsley or mint, chopped
2 tbsp olives (optional, sliced)
For the lemon dressing:
¼ cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, minced
1 tsp honey or maple syrup
½ tsp dried oregano
Salt & black pepper, to taste
ℹ️ Instructions
1. Cook the orzo:
Boil orzo pasta in salted water according to package directions until al dente. Drain and rinse under cool water.
2. Prepare dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, honey, oregano, salt, and pepper.
3. Assemble salad:
In a large bowl, combine cooled orzo, chickpeas, tomatoes, cucumber, onion, feta, and herbs.
4. Toss with dressing:
Pour the dressing over the salad and gently toss until well combined.
5. Chill & serve:
Refrigerate for at least 20–30 minutes to let flavors meld, or serve immediately.
Notes & Tips
For extra crunch, add toasted pine nuts or sunflower seeds.
Swap parsley with fresh basil or dill for a twist.
Can be made 1 day ahead—just add feta right before serving for best texture.
Great served cold or room temperature.
❓ frequently asked questions FAQ
Q: Can I use another pasta instead of orzo?
A: Yes! Small pasta shapes like ditalini, couscous, or mini shells work well.
Q: How long does it last in the fridge?
A: Up to 3 days, stored in an airtight container.
Q: Can I make it vegan?
A: Absolutely—just skip the feta or use vegan feta.
Nutritional Information
Calories: ~310
Protein: 10 g
Carbs: 42 g
Fat: 11 g
Fiber: 6 g
Sodium: ~320 mg