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Chickpea Orzo Salad with Lemon-Dill Dressing

A refreshing and nutritious salad with chickpeas, orzo, and a zesty lemon-dill dressing, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Healthy, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Salad
  • 1 cup dried orzo pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup red bell pepper, diced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh dill, chopped
For the Dressing
  • 1 clove garlic, freshly minced
  • 1 lemon Juice of 1 lemon Freshly squeezed
  • ¼ cup extra virgin olive oil
  • to taste Salt and pepper

Method
 

Preparation
  1. Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually around 9-11 minutes, until al dente. Drain and rinse under cold water to stop cooking.
  2. In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper for the dressing.
  3. In a large mixing bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and dill.
  4. Pour the dressing over the salad and gently toss to combine.
  5. Taste your salad and adjust the seasoning as desired.
  6. Enjoy immediately, or let it chill in the refrigerator for an hour to allow flavors to meld.

Notes

Storage: Keep in an airtight container in the refrigerator. For optimal freshness, avoid microwaving leftovers; instead, warm in an air fryer or oven. Freezing is not recommended with dressing. Add dressing after thawing.