Description
Indulge in the vibrant flavors of the Simple Mediterranean Chickpea and Orzo Salad, a delightful dish that perfectly marries wholesome ingredients for a refreshing meal. This salad features tender orzo pasta paired with hearty chickpeas, crisp arugula, and an array of colorful vegetables, all brought together with a zesty lemon-garlic dressing. Ideal for busy weeknights, picnics, or casual dinners, it serves as both a satisfying main course and a complementary side dish. With its nutritious profile and bright presentation, this salad not only tantalizes your taste buds but also impresses your guests. Enjoy it chilled or at room temperature, making it the perfect choice for any occasion.
Ingredients
Scale
- 1 cup orzo
- 2 tsp salt
- 3 cups arugula
- 1.5 tbsp olive oil
- 4 tbsp olive oil
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp salt
- 15 oz chickpeas, rinsed and drained
- 5 oz feta, crumbled
- 1 cup kalamata olives, pitted and halved
- 1/2 cup sun-dried tomatoes, chopped
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1/2 cup almonds, chopped
- 1/4 cup red onion, finely chopped
Instructions
- Cook orzo in boiling salted water for 8–10 minutes until al dente. Drain and rinse under cold water.
- Whisk together olive oil, lemon juice, minced garlic, and salt in a mixing bowl to create the dressing.
- In a large bowl, combine cooked orzo, chickpeas, arugula, olives, sun-dried tomatoes, feta cheese, herbs, almonds, and red onion.
- Pour the dressing over the salad mixture and gently toss until well combined.
- Let sit for 10 minutes before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 5g
- Sodium: 520mg
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg