| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small clove garlic, minced
- Kosher salt and freshly ground pepper
- 8 ounces orzo
- 1 cup canned chickpeas, drained and rinsed
- 1 cup red grape or cherry tomatoes, halved
- 1 cup yellow grape or cherry tomatoes, halved
- 1 cup pitted kalamata olives, halved
- 1 cup crumbled feta cheese, plus more for topping
- 2 tablespoons minced fresh parsley, plus more for topping
- 1/2 red onion, diced
Instructions
- Make the dressing: Combine the olive oil, lemon juice, garlic and a pinch each of salt and pepper in a jar. Shake well.
- Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool.
- Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 283 |
| Total Fat | 14 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 8 g |
| Cholesterol | 17 mg |
| Sodium | 340 mg |
Reviews
Amazing! Made this recipe for a group picnic and it was an absolute hit! Loved the combination of flavors and how easy it is to make. Will definitely make it again!
Loved! Great Summer side salad! I didn’t use the Feta because I’m pregnant. Next time I cannot wait to try with it with Feta!
A down-sized version of the original one that appears on this site. The only thing I did was to add just a touch more lemon juice. It’s a lovely summer salad that holds well. Maybe next time I’ll make the version that uses the entire can of chickpeas!