Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta
A bright, quick Mediterranean-style orzo salad with chickpeas, cucumber, lemon, dill, and feta.
Equipment
- Saucepan
- Colander
- Large Bowl
- Small Bowl
- Whisk or fork
- Measuring cups and spoons
Ingredients
- 1 cup uncooked orzo
- 15 ounces chickpeas drained and rinsed
- 1 cup cucumber chopped
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh dill chopped
- 1/4 cup red onion diced
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 tablespoon fresh dill finely chopped
- salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the orzo in a saucepan according to package directions until al dente, then drain and rinse under cold water to stop cooking; set aside to cool.
- In a large bowl, combine the cooled orzo, drained chickpeas, chopped cucumber, crumbled feta, chopped fresh dill, and diced red onion.
- In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, and finely chopped dill; season with salt and freshly ground black pepper to taste.
- Pour the dressing over the salad and toss gently until everything is evenly coated.
- Serve immediately or chill before serving if desired.
Notes
- Rinse the orzo under cold water to stop cooking and remove excess starch.
- Use canned chickpeas drained well to avoid watery salad.
- Adjust lemon and salt to taste for brighter or milder flavor.
- For best flavor, let the salad rest 15–30 minutes before serving.