Greek Orzo and Chickpea Salad

Tender orzo tossed with hearty chickpeas, English cucumber, kalamata olives, and creamy feta in a bright lemon-oregano vinaigrette.

• Prep: 10 min
• Cook: 9 min
• Total: 19 min
• Servings: 2
• Cuisine: Greek
• Difficulty: Easy
• Cost: $4.32/serving

Dietary

• Vegetarian
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Cholesterol

Tags

• quick
• healthy
• fresh
• tangy
• classic

Ingredients

• 1 cup orzo pasta (dry)
• 1 can chickpeas (15 oz can, drained and rinsed)
• 1 cup cherry tomatoes (halved)
• 1 cup English cucumber (diced)
• 0.25 cup kalamata olives (pitted, halved)
• 0.5 cup feta cheese (crumbled)
• 2 tablespoon olive oil (extra virgin)
• 2 tablespoon lemon juice (fresh)
• 0.5 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper (ground)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Cook orzo pasta in a pot of boiling salted water for 9 minutes until al dente. Drain and rinse thoroughly with cold water to chill, then drain well.
2. In a large bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper to make the vinaigrette.
3. Add the cooled orzo, chickpeas, cherry tomatoes, English cucumber, kalamata olives, feta cheese, and fresh parsley to the bowl.
4. Toss all ingredients together until evenly distributed and coated in dressing. Divide into two meal prep containers.

Notes

Keeps well in an airtight container in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 799
• Protein: 27.1 g
• Carbohydrates: 112.5 g
• Fat: 29.5 g
• Fiber: 16.1 g
• Sodium: 1756 mg
• Saturated Fat: 6.3 g
• Sugar: 9.6 g
• Cholesterol: 20 mg