Greek Lemon Orzo Bean Salad (Printer-Friendly)

Tender orzo and chickpeas tossed with fresh herbs and a tangy lemon vinaigrette.

# What You Need:

→ 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente, then 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 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.
05 - If desired, fold in crumbled feta cheese and sliced Kalamata olives gently.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Suggestions:

01 -
  • It comes together in about 25 minutes, which means you can have lunch ready before you finish your coffee.
  • The lemon-dill combination tastes like the Mediterranean decided to visit your kitchen, without needing any fancy ingredients.
  • It actually gets better as it sits, so make it the night before and thank yourself later.
  • You can eat it cold straight from the fridge or let it warm to room temperature, and it's equally wonderful either way.
02 -
  • Don't skip rinsing the orzo after cooking—the starch coating is what causes it to clump up and taste dressing-resistant.
  • Make the vinaigrette in a jar with a tight lid if you're not a confident whisker; you'll get better emulsification by shaking it hard for 30 seconds.
  • If you're making this ahead, wait to add the feta until just before serving, or it'll get soggy and lose its texture.
03 -
  • Toast your dried oregano in a dry pan for 20 seconds before adding it to the dressing—it wakes up the flavor in a way that feels almost magical.
  • If you're serving this to people who might pick out vegetables, chop everything slightly smaller; somehow it feels more refined and less like salad-picking.
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