Summer Orzo Salad with Chickpeas and Feta
User Reviews
5
-
Prep Time
17 mins
-
Cook Time
8 mins
-
Total Time
25 mins
-
Servings
8 servings
-
Calories
215 kcal
-
Course
Side Dish
-
Cuisine
Mediterranean, American
Summer Orzo Salad with Chickpeas and Feta
Description
Summer Orzo Salad with Chickpeas and Feta features cooked orzo pasta drained and rinsed to stop cooking, combined with chickpeas, chopped bell peppers or mini sweet peppers, tomatoes, and thinly sliced red onion. Crumbled feta cheese adds a creamy, salty contrast. The dressing is made by mixing avocado oil, fresh lemon juice, red wine vinegar, fresh garlic, dried oregano and basil, salt, and black pepper, which is shaken or whisked to blend.
The salad can be enjoyed immediately at room temperature or chilled, with the dressing coating the pasta and veggies for a harmonious blend of flavors. The chickpeas offer protein and a creamy texture, while the fresh vegetables provide crunch and sweetness. Optional fresh herbs like parsley or dill add a fresh note on top.
This salad suits meal prep well, improving in flavor after sitting and traveling well for lunches or picnics. Extra dressing can be kept aside to refresh the salad when stored, as orzo may absorb the initial amount over time. Additional vegetables like olives, pickled banana peppers, cucumber, kale, or spinach can be mixed in for variety.
Ingredients
- 1 ½ cups orzo pasta dry
- 1 can chickpeas (drained and rinsed) approx. 15 oz
- 2 cups bell pepper or sweet mini peppers (any colors, chopped
- 1-2 cups tomato chopped
- ½ cup red onion thinly sliced
- ½ cup feta cheese plus extra to taste, crumbled
- parsley to garnish, or dill, optional, fresh
EASY HOMEMADE DRESSING
- ¼ cup avocado oil
- 1 lemon (juiced)
- 2 TBSP red wine vinegar , to taste
- ½ tsp garlic fresh, minced or pressed
- ¼ tsp oregano dried
- ¼ tsp basil and/or dried oregano, dried
- ½ tsp salt
- ⅛ tsp black pepper
Instructions
- Bring a large pot of water to a boil. Add dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse in a fine colander or sieve with cold water to halt the cooking process. Add pasta to a large bowl and set aside.
- To speed things up while your noodles cook, chop your veggies and make the dressing.
- For the dressing, combine ingredients in a lidded jar and shake vigorously to combine. Allow to sit while you toss together your salad, then shake again before serving. Alternatively you can whisk the ingredients together in a small bowl.
- Add all your veggies to the orzo. Re-mix dressing and add to the salad. mix well and top with crumbled feta and optional fresh herbs.
- This salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious!
- See notes below for more tasty veggie options to mix and match as well as make ahead tips.
Notes
- This salad keeps well and is often better the next day, making it suitable for make-ahead meals.
- If storing for multiple days, consider preparing extra dressing to drizzle before serving as the orzo absorbs dressing over time.
- Optional vegetable additions include pickled banana peppers, olives, different onion varieties, sweet corn, cucumber, kale, or spinach for varied flavors and textures.
- Fresh herbs such as parsley or dill can be used as garnish to complement the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 8mg | 3% |
| Sodium | 297mg | 12% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1246IU | 25% |
| Vitamin C | 58mg | 64% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
