Description
A fresh, vibrant Mediterranean-inspired salad made with tender orzo, creamy chickpeas, crisp cucumber, fresh herbs, and crumbled feta tossed in a bright lemon olive oil dressing.
Ingredients
Scale
- 1 cup (200 g) dry orzo pasta
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 medium cucumber (about 200 g), finely diced
- 1 small red onion (about 70 g), finely chopped
- 1/2 cup (15 g) fresh parsley, finely chopped
- 1/4 cup (10 g) fresh mint leaves, finely chopped
- 1/2 cup (75 g) feta cheese, crumbled
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Bring a medium saucepan of salted water to a boil over medium high heat.
- Add the orzo and cook according to package instructions until al dente, about 8 to 10 minutes. Drain using a fine mesh strainer and rinse briefly under cool water.
- Transfer the cooled orzo to a large mixing bowl.
- Add the drained chickpeas, diced cucumber, chopped red onion, parsley, mint, and crumbled feta to the bowl.
- In a small bowl, whisk together olive oil, fresh lemon juice, salt, and black pepper. Pour the dressing over the salad.
- Gently toss until everything is evenly coated. Let the salad rest for 20 to 30 minutes to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- For best texture, cook the orzo just until al dente to prevent it from becoming mushy.
- Allow the salad to chill for at least 30 minutes before serving for enhanced flavor.
- If the salad seems dry after refrigeration, add a small drizzle of olive oil and a squeeze of lemon before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Jennifer Aniston Salad with Orzo, orzo salad, Mediterranean salad, chickpea salad, healthy pasta salad