| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 10 min |
| Yield: | 12 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 1 lemon, juiced
- 1 clove garlic, minced
- Kosher salt and freshly ground black pepper
- 12 ounces orzo pasta
- One 15-ounce can chickpeas, drained.
- 1 1/2 cups red grape or cherry tomatoes
- 1 1/2 cups yellow grape or cherry tomatoes
- 1 1/2 cups kalamata olives, halved
- 1 1/2 cups crumbled feta cheese, plus more for topping
- 3 tablespoons minced fresh parsley, plus more for topping
- 1 red onion, diced
- Kosher salt and freshly ground black pepper
Instructions
- For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
- For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
- Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
- Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 302 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 10 g |
| Cholesterol | 17 mg |
| Sodium | 387 mg |
Reviews
I made this for a church member who was in a severe accident. The family loved it, as did my 16 year old son who has been asking for me to make it again. He doesn’t like onions so I substituted onion powder.
Shouldn’t you rinse the orzo after cooking? Other recipes say to rinse if you are using it in a salad?
I love this salad!! So easy to make larger or smaller quantities. I love to substitute blanched broccoli for the parsley and also add cucumbers. Great to take for a pot luck dinner.
Really great
Always raves when I take it somewhere ! Be loose with the quantities. I never measure for this salad. Make it with as much or as little of the ingredients as you like. I add cucumber and sometimes an orange pepper, but it doesn’t matter…use the ingredients you like. I don’t measure the dressing ingredients either, I make it to taste. It’s simply delicious !
Great summer salad. It was the hit of a community cookout the first day I made it and my family said the leftovers were better the second day. I increased everything by 1/3 so I could use all of a 16oz box of orzo. Also added more citrus juice to the dressing, a combo of lime and orange since I didn’t have a lemon.
If you’re going to give this recipe a 1 star, then please indicate WHY!!!
Excellent salad. Cool and delicious. Goes well with anything.
Made this twice in one month. So good, definitely a family favorite!!
Oh, this was so good! I cut it in half, because we are 2, but I made the whole dressing. After first mixing it, the half of the dressing seemed right, but later, after hours in the fridge, it needed more. It kept well for the next day (and snacks the day after). The next day I was glad to have a bit more dressing!