Mediterranean flavors come alive in this refreshing Greek Orzo and Chickpea Salad. It’s a perfect blend of fresh vegetables, savory feta, and protein-packed chickpeas, all tossed with orzo pasta. This salad is not only delicious but also a healthy addition to your menu.
Greek Orzo and Chickpea Salad
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, sliced
- 1/2 cup red onion, finely chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Cook orzo pasta according to package instructions. Drain and let it cool.
- In a large bowl, combine orzo, chickpeas, cherry tomatoes, cucumber, olives, red onion, and feta cheese.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss until well combined.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled and enjoy your Greek Orzo and Chickpea Salad!
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories: 350, Fat: 18g, Carbohydrates: 40g, Protein: 10g