Greek Lemon Orzo Bean Salad (Printable Version)

A bright combination of orzo, chickpeas, fresh veggies, and lemon dressing for a light Mediterranean dish.

# 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

# Step-by-Step Guide:

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 cool, then set aside.
02 - In a large bowl, mix cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - Whisk lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour vinaigrette over salad ingredients and toss gently to combine.
05 - If desired, fold in crumbled feta cheese and Kalamata olives gently.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Additional Tips::

01 -
  • It comes together in less than 30 minutes, which means you can have something impressive on the table without spending your afternoon in the kitchen.
  • The longer it sits, the better it tastes, making it the perfect make-ahead dish for when you don't want to fuss right before eating.
  • It's naturally vegetarian, packed with protein from the chickpeas, and feels fresh enough for summer but substantial enough to actually fill you up.
02 -
  • Cold pasta salad doesn't hold dressing the way warm pasta does, so it's worth dressing it while the orzo is still slightly warm so it actually soaks up all those flavors instead of them sliding off.
  • If you make this ahead, it actually gets better overnight as the lemon juice and olive oil mingle with the pasta and vegetables, but don't add fresh herbs or crumbly cheese until right before serving or they'll get sad.
03 -
  • Dress the warm orzo before it cools completely so it actually absorbs the vinaigrette instead of just sitting on top of it like a glaze.
  • If you're making this ahead, keep the herbs and cheese separate until right before serving so they stay fresh and vibrant instead of wilting into the salad.
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