Greek Lemon Orzo Bean Salad (Printable)

Tender orzo, creamy chickpeas, fresh herbs, and lemon vinaigrette combine in a bright Mediterranean salad.

# What You’ll 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 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

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
02 - In a large bowl, mix together cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - In a small bowl or jar, whisk lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and black pepper until well combined.
04 - Pour vinaigrette over salad ingredients and toss gently to coat evenly.
05 - Fold in crumbled feta cheese and Kalamata olives if using.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert Hints:

01 -
  • It comes together in under half an hour and tastes even better the next day when the flavors have had time to mingle.
  • The lemon vinaigrette is so good youll want to drizzle it on everything from roasted vegetables to grilled fish.
  • Its endlessly adaptable, whether you want to keep it light or bulk it up with feta and olives.
  • Every forkful delivers a satisfying mix of textures, from tender pasta to crisp cucumber and creamy chickpeas.
02 -
  • Rinsing the orzo under cold water after draining is crucial, otherwise it will stick together in a gummy mass instead of staying light and separate.
  • Dont skip the lemon zest, it contains aromatic oils that bring a brightness the juice alone cant deliver.
  • If making this ahead, hold back half the herbs and add them just before serving so they stay vibrant and green.
03 -
  • Taste your lemon before juicing, some are sweeter than others, so you may need to adjust the vinegar or add a pinch of sugar to balance the acidity.
  • Let the salad sit for at least ten minutes after tossing so the orzo can absorb some of the vinaigrette and the flavors can marry together.
  • Use a microplane to zest the lemon directly over the bowl so you catch every bit of those fragrant oils.
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