Greek Lemon Orzo Bean Salad (Printable Version)

Tender orzo, creamy chickpeas, fresh herbs, and lemon dressing create a light, flavorful Mediterranean salad.

# 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package instructions. Drain and rinse under cold water to cool; set aside.
02 - In a large bowl, mix cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - Whisk lemon zest and juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour vinaigrette over salad and toss gently to coat all ingredients evenly.
05 - If desired, fold in crumbled feta cheese and Kalamata olives carefully.
06 - Adjust seasoning to taste. Serve chilled or at room temperature.

# Expert Insights:

01 -
  • It tastes better after sitting for a few hours, so you can make it ahead and actually enjoy your guests instead of sweating over the stove
  • The dill and lemon create this bright, punchy flavor that wakes up your taste buds without being heavy or rich
  • You can eat it straight from the fridge for breakfast (dont judge me, Ive done it) or serve it at a potluck and watch it disappear first
02 -
  • Rinsing the orzo after cooking is not optional, I learned this the hard way when I served a gummy clump of pasta salad to my in laws and had to pretend it was supposed to be rustic
  • Dont add the feta until right before serving if youre making this ahead, it gets soggy and weird if it sits in the dressing too long
  • Taste the salad after it chills because cold food needs more seasoning than warm food, I always add an extra pinch of salt and squeeze of lemon before serving
03 -
  • Use a microplane to zest the lemon and mince the garlic, it breaks them down so fine that they disappear into the dressing and create this smooth, even flavor
  • If you want extra richness, drizzle a little more olive oil over each serving right before you eat, it makes the whole thing glossy and luxurious
  • Double the dressing recipe and keep the extra in a jar in the fridge, its perfect for drizzling over roasted vegetables or tossing with greens later in the week
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