Description
This fresh and zesty Lemon Orzo Chickpea Salad is packed with crisp veggies, hearty chickpeas, and tossed in a bright lemon garlic dressing—perfect for meal prep or light lunches.
Ingredients
Units
Orzo Pasta Salad:
- 1 1/2 cups dry orzo pasta
- 1 cup cucumber, deseeded and diced
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup sliced almonds
- 1 can chickpeas, rinsed and drained
- 1/4 cup parsley, chopped (or your favorite leafy green herb)
- 1/4 cup green onion, chopped
- Optional: 1 teaspoon red pepper flakes
- Salt and pepper, to taste
Dressing:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon white wine vinegar
- juice of 1 lemon, about 2 tablespooons (optional: zest before juicing and add the zest)
- 1-2 cloves garlic, crushed (alternatively mince or press to leave in the salad)*
- 1 tablespoon honey
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt, more to taste if needed
- a few spins of freshly ground black pepper, to taste
Instructions
- Bring a pot of salted water to a boil and cook orzo until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together all dressing ingredients. Alternatively, shake the dressing ingredients in a jar with a lid. Add the crushed garlic clove to marinate in the dressing while you prep the rest of the ingredients. Discard it before tossing together.*
- In a large bowl, combine cooked orzo, cucumber, red onion, cherry tomatoes, almonds, chickpeas, parsley, green onion, and red pepper flakes.
- Drizzle dressing over salad and toss gently. Season to taste with additional salt, pepper, and lemon juice if needed.
- Serve immediately or refrigerate until ready to enjoy (be sure to keep the dressing separate until ready to enjoy).
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
*Raw garlic has a strong flavor, especially as it sits. I generally crush a garlic clove and let it marinate in the dressing, then remove it before serving to infuse the dressing with garlic flavor without overpowering it. You can also mince or press it and leave it in for a stronger garlic flavor.