Orzo salad with feta and chickpeas is a Mediterranean-style vegetarian pasta salad. This picnic-perfect salad is packed with crunchy vegetables, creamy feta, chickpeas, tossed in a simple homemade lemony dressing. This quick salad gets ready in just 20 minutes and is delicious!
1tablespoonmaple syruphoney or any other sweetener can be used too.
¼cupcrumbled feta cheese
3teaspoonsblend of dried oregano, basil, and red chili flakesmixed in equal proportion
¼teaspoonground black pepperadjust to taste
Salt to taste
¼cupextra virgin olive oil
Water to cook orzo
Instructions
Put water and some salt in a large cooking pot. Boil. Add orzo to the boiling water and cook as per the instructions given on its packet. Strain cooked orzo and rinse with cold water.
Prepare the salad dressing by mixing lemon juice, lemon zest, olive oil, maple syrup, minced garlic, and Italian seasoning in a bowl.
Put cooked orzo into a large salad bowl.
Add all the remaining ingredients except feta cheese.
Pour salad dressing and gently toss.
Add feta before serving and enjoy!
Video
Notes
This salad can serve around 8 people if served as a side dish. However, if you want to have it as a meal then it will serve around 4-5 people.
Cook orzo al dente. If you overcook the orzo, it will turn mushy in the salad.
Allow the pasta to reach room temperature before adding the herbs and vegetables otherwise they will get cooked. However, don't let it get cold completely as orzo will absorb the flavors better when still warm.
Add feta only before serving.
Toss pasta gently otherwise, it will break.
You can use any short pasta to make this recipe.
More recipe-related tips and tricks are shared in the post above, please follow them to make this recipe.