Greek Orzo Salad with Chickpeas and Feta

• 8 oz orzo pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Steps

1. 1 Cook orzo according to package instructions until al dente. Drain and rinse under cold water to cool.
2. 2 In a large bowl, combine cooked orzo, chickpeas, cherry tomatoes, cucumber, red onion, feta, olives, and parsley.
3. 3 Whisk together olive oil, red wine vinegar, and oregano in a small bowl. Season with salt and pepper.
4. 4 Pour dressing over the salad and toss to coat evenly.
5. 5 Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Cutting board and knife

Variations

• Add avocado for creaminess.
• Substitute quinoa for orzo for a gluten-free option.

Substitutions

• Use pearl couscous in place of orzo.
• Substitute lemon juice for red wine vinegar for a tangier flavor.

Pairings

• Serve with a crisp white wine like a Sauvignon Blanc.
• A Greek salad with extra olives and feta on the side complements this dish well.

Nutrition

Tips

• For extra flavor, marinate the salad for a few hours or overnight in the fridge.
• Add grilled chicken for a protein boost if serving non-vegetarian guests.

Storage

Store in an airtight container in the fridge for up to 3 days. Stir well before serving.

Freezing: Does not freeze well due to the texture of the feta and vegetables.

Serving Suggestions

• Pair with grilled chicken or lamb skewers for a hearty meal.
• Serve with warm pita bread for a delightful Mediterranean feast.

FAQ