Zesty Lemon Herb Orzo Salad with Feta and Chickpeas
Lemon Herb Orzo
A refreshing Mediterranean orzo salad with fresh herbs, tangy feta, and a bright lemon vinaigrette.
Picnics with neighbors are all about easy, shareable dishes that stay fresh even after sitting out for a bit. This orzo salad is my absolute go-to because it actually tastes better as the flavors marinate, making it the perfect 'make-ahead' recipe for busy afternoons. It's light enough for a summer day but hearty enough to satisfy a hungry crowd.
The combination of zesty lemon, fragrant dill, and salty feta creates a bright flavor profile that complements everything from grilled burgers to chilled chicken. I love the crunch of the fresh cucumbers and the bite of red onion against the tender pasta. It’s vibrant, healthy, and always the first bowl to be scraped clean at the local block party!
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil. Cook the orzo according to package directions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
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2
In a small jar or bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and pepper until well emulsified.
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3
In a large mixing bowl, combine the cooled orzo, chickpeas, cucumber, bell pepper, and red onion.
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4
Pour the lemon vinaigrette over the salad and toss well to ensure everything is evenly coated.
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5
Gently fold in the crumbled feta cheese, fresh dill, and fresh parsley so the cheese doesn't break down too much.
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6
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. Toss again just before serving at the picnic.
Ingredients
- Orzo pasta:1 lb
- Chickpeas (rinsed and drained):1 can (15 oz)
- English cucumber (diced):1 piece
- Red bell pepper (diced):1 piece
- Red onion (finely diced):1/4 cup
- Feta cheese (crumbled):1 cup
- Fresh dill (chopped):1/4 cup
- Fresh parsley (chopped):1/4 cup
- Extra virgin olive oil:1/3 cup
- Lemon juice (freshly squeezed):3 tbsp
- Honey or agave nectar:1 tsp
- Garlic (minced):1 clove
- Salt and black pepper:1 to taste
Tips & Notes
- If you're making this a day ahead, hold back half the dressing and toss it in right before serving to keep the salad moist.
- For a bit of extra kick, add a pinch of red pepper flakes to the dressing.
- Make sure to rinse the orzo thoroughly with cold water; this removes excess starch and keeps the pasta grains separate.
