Lemon Orzo Chickpea Salad

With as hot as it has been here in Houston, I find myself craving cool salads for dinner, but not always green salad. Many times pasta salads and potato salads are loaded with mayonnaise, making them a not so healthy choice. By using orzo (a small, delicate pasta similarly shaped to rice) and an olive oil based dressing, the salad has a lite and refreshing texture. This lemon chickpea orzo salad was easy to pull together after a day at work and serve cool with grilled chicken. There was not too much chopping or mixing, which I appreciate when time is limited. The hint of lemon in the dressing was refreshing and crisp! I found the original recipe here, but made a few modifications to make it my own.

I hope you enjoy it!
Lemon Orzo Chickpea Salad
Prep time
Total time
Serves: 12 servings
  • For the salad:
  • 1 cup dry orzo
  • ½ red onion, diced
  • ½ large cucumber, sliced and then quartered
  • ½ cup crumbled feta cheese
  • 1 can chickpeas
  • 1 tbsp dill weed (could also use fresh dill, though my grocery store was out when i went)
  • For the dressing:
  • 3 tbsp olive oil
  • 3 cloves garlic- minced
  • 1 lemon- juiced
  • 1 tsp dill weed (again, could also use fresh)
  • salt and pepper to taste
  1. Cook orzo according to package instructions. Allow to chill in the refrigerator. In a large bowl, combine cooked orzo with onion, cucumber, feta, chickpeas and dill weed. Prepare dressing in smaller bowl- combine all ingredients well. Pour dressing over orzo mixture and stir well.
Nutrition Information
Serving size: ½ cup Calories: 132 Fat: 5.4 g Carbohydrates: 16 g Sugar: 1 g Sodium: 98 g Protein: 5 g
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