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Mediterranean Chickpea and Orzo Salad

A delightful salad bursting with flavor and texture, featuring creamy feta, juicy chickpeas, and crunchy almonds, perfect for a wholesome meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Seasoning
  • 1 cup orzo (regular or whole wheat) The star of our salad, orzo adds a satisfying bite.
  • 2 teaspoons kosher salt Divided for seasoning.
Greens
  • 2 cups baby arugula (or spinach, or a combination) Roughly chopped and packed.
Dressing
  • 1/4 cup extra-virgin olive oil Divided, plus more for serving.
  • 2 tablespoons juice of one lemon About 2 tablespoons.
  • 2 cloves garlic Minced.
Main Ingredients
  • 15 oz. canned chickpeas Drained and rinsed.
  • 4 oz. feta cheese Chopped or crumbled.
  • 1 cup Kalamata olives Pitted and halved.
  • 1/2 cup sun-dried tomatoes packed in oil Minced.
  • 2 tablespoons fresh basil Chopped.
  • 2 tablespoons fresh parsley Chopped.
  • 1/2 cup slivered almonds Toasted.

Method
 

Cook the Orzo
  1. Bring a pot of water to a rolling boil and add 1 teaspoon of kosher salt.
  2. Once boiling, add 1 cup of orzo and cook until al dente, about 7-9 minutes.
Drain and Combine
  1. Drain the orzo and return it to the pot. Stir in 1 tablespoon of olive oil and the chopped greens.
  2. Stir occasionally to allow the heat from the pasta to wilt the greens gently. Set aside to cool for at least ten minutes.
Prepare the Dressing
  1. In a large bowl, combine the remaining olive oil (3 tablespoons), the last teaspoon of salt, minced garlic, and lemon juice.
  2. Whisk together until well blended.
Mix It All Together
  1. Add the cooled orzo mixture to the dressing with chickpeas, feta cheese, Kalamata olives, sun-dried tomatoes, fresh basil, parsley, and slivered almonds.
  2. Gently toss until all ingredients are well-coated.
Let It Rest
  1. Allow the salad to sit for at least thirty minutes (or even overnight in the fridge) for flavors to meld.
Serve
  1. Serve the Mediterranean Chickpea and Orzo Salad drizzled with extra olive oil.

Notes

This salad is versatile; feel free to substitute quinoa for orzo for a gluten-free option or add roasted vegetables. Always use fresh herbs for the best flavor.