Mediterranean Orzo Chickpea Salad
Directions
- 1Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente.
- 2Drain and rinse the orzo under cold water to stop the cooking. Let cool completely.
- 3In a large mixing bowl, combine the cooled orzo, chickpeas, spinach, cucumber, tomatoes, red onion, cranberries, feta, parsley, and mint.
- 4In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, oregano, salt, and pepper.
- 5Pour the dressing over the salad and toss gently until everything is evenly coated.
- 6Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
- 7Toss again before serving and adjust seasoning if needed.
Ingredients
- 1 1/2 cup orzo pasta
- 1 can chickpeas, drained and rinsed
- 2 cup baby spinach, roughly chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/3 cup dried cranberries
- 1/3 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
- 1/4 cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 1 tsp honey
- 1 clove garlic, minced
- 1/2 tsp dried oregano
- salt (optional)
- black pepper (optional)
Equipment
potlarge mixing bowlsmall bowl or jar
Tips
- Serve as a light lunch or side dish.
- Pair with grilled chicken, salmon, or shrimp.
- Great for meal prep and stays fresh in the refrigerator for up to 3 days.