Greek Lemon Orzo Bean Salad (Printer View)

Tender orzo, chickpeas, fresh dill, and lemon vinaigrette combine for a refreshing Mediterranean dish.

# Components:

→ 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 tbsp extra virgin olive oil
10 - 1 tbsp red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ tsp dried oregano
13 - ½ tsp sea salt
14 - ¼ tsp black pepper

→ Optional Additions

15 - ½ cup crumbled feta cheese
16 - ¼ cup Kalamata olives, pitted and sliced

# Method:

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 the cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - Whisk together lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
04 - Pour the vinaigrette over the salad 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.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, no drama, no fussy techniques.
  • The flavors actually get better as it sits, so you can make it ahead and forget about it.
  • It tastes light and summery but fills you up enough to be a real meal, not just a side.
02 -
  • Undercook the orzo slightly or it'll turn mushy by the time the salad sits for an hour; al dente is not optional here.
  • Rinse the canned chickpeas really well under cold water to remove that starchy liquid, or your salad will taste metallic and wrong.
  • Make the vinaigrette in a jar and shake it hard; whisking by hand often leaves the oil and vinegar separate, and your salad won't taste balanced.
03 -
  • Toast the dried oregano in a dry pan for 30 seconds before adding it to the vinaigrette; it wakes up the flavor and makes the whole thing taste more intentional.
  • Don't skip the lemon zest; it carries a brightness that the juice alone can't deliver, and it's where a lot of the Mediterranean magic lives.
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