Fresh Mediterranean salad with orzo, chickpeas, cucumbers, and zesty lemon vinaigrette. Light, protein-rich, and ready in 25 minutes.
# What You'll Need:
→ Salad
01 - 1 cup orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 1 cup cucumber, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped
08 - 1/4 cup feta cheese, crumbled (optional)
→ Lemon Vinaigrette
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 clove garlic, finely minced
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
02 - In a large bowl, combine the cooled orzo, chickpeas, cucumber, cherry tomatoes, red onion, parsley, mint, and feta cheese if using.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, garlic, Dijon mustard, salt, and black pepper until emulsified.
04 - Pour the vinaigrette over the salad and toss gently to combine all ingredients evenly.
05 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.
