Greek Lemon Orzo Bean Salad (Print Version)

Tender orzo, chickpeas, fresh dill, and lemon combine for a bright, refreshing Mediterranean dish.

# Ingredient List:

→ 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 tablespoons extra virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ teaspoon dried oregano
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

→ Optional Additions

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

# Steps:

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

# Helpful Hints:

01 -
  • It's ready faster than you'd think, and tastes even better the next day as the flavors deepen and mellow together.
  • There's real protein hiding in those chickpeas, so it genuinely satisfies without feeling heavy or restaurant-level fussy.
  • You can make it with whatever fresh herbs you have on hand, and it somehow always turns out bright and craveable.
02 -
  • Rinsing the canned chickpeas is non-negotiable if you want them to stay separate and creamy instead of turning into a starchy paste.
  • Don't dress the salad more than a few hours ahead or the orzo will soak up all the liquid and become dense; make the components ahead and toss them together just before serving if you can.
03 -
  • Toast your dried oregano briefly in a dry pan before adding it to the vinaigrette if you have a moment—it blooms and becomes more fragrant and complex.
  • If your lemon is particularly thick-skinned or you want to be generous, zest the whole thing and juice two lemons for even brighter results that taste almost floral.
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