Description
Simple Mediterranean Chickpea and Orzo Salad is a vibrant and nutritious dish that perfectly marries the rich flavors of the Mediterranean with wholesome ingredients. This refreshing salad features tender orzo pasta, protein-packed chickpeas, and a colorful medley of fresh vegetables, making it an ideal choice for picnics, potlucks, or quick weeknight meals. With its bright lemony dressing and delightful crunch from almonds, this salad is not just easy to prepare but also versatile enough to serve as a light main course or a hearty side dish. Enjoy it chilled for a refreshing taste that gets even better with time—perfect for meal prep!
Ingredients
Scale
- 1 cup orzo
- 15 oz chickpeas, rinsed and drained
- 3 cups arugula
- 5 oz feta cheese, crumbled
- 1 cup kalamata olives, pitted and halved
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1.5 tbsp olive oil
- 4 tbsp olive oil
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup almonds, chopped
- 1/4 cup red onion, finely chopped
- 2 tsp salt
Instructions
- Cook the orzo in salted boiling water for 8–10 minutes until al dente. Drain and rinse under cold water.
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, and salt to create the dressing.
- In a large bowl, combine cooked orzo with arugula, chickpeas, feta cheese, olives, sun-dried tomatoes, chopped herbs, almonds, and red onion.
- Drizzle with dressing and toss gently to coat evenly. Serve immediately or chill in the refrigerator for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe (approximately 200g)
- Calories: 360
- Sugar: 3g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg