Description
A vibrant and nutritious orzo salad featuring fresh vegetables and protein-rich chickpeas, perfect for warm summer evenings.
Ingredients
Scale
- 1½ cups orzo pasta (or ½ pound)
- 1 can (15 oz) chickpeas (or 1½ cups cooked chickpeas)
- 1½ cups cherry tomatoes (quartered)
- 1½ cups cucumber (diced)
- ½ cup olives (sliced)
- ⅓ cup red onion (chopped)
- ⅓ cup parsley (chopped)
- 2 ounces feta (or non-dairy feta)
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice (+ zest of ½ lemon)
- 1 tablespoon mustard
- 1 tablespoon maple syrup (or honey)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Marinate the chickpeas. Drain and rinse the chickpeas, then combine with olive oil, lemon juice, mustard, maple syrup, salt, and pepper in a mixing bowl.
- Let the chickpeas soak in the marinade for at least 15 minutes.
- Cook the orzo pasta according to package instructions until al dente, then drain and rinse under cold water.
- In a large bowl, combine the cooled orzo with marinated chickpeas, cherry tomatoes, cucumber, olives, red onion, and parsley.
- Crumble feta on top, then gently toss to mix.
Notes
For added flavor, consider incorporating different olives and herbs. This salad can be served cold or at room temperature and lasts for 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 6mg
Keywords: orzo salad, healthy salad, vegetarian recipes, Mediterranean