Greek Lemon Orzo Bean Salad (Printable)

Tender orzo, creamy chickpeas, fresh vegetables, and lemon combine in a bright Mediterranean salad.

# What you'll need:

→ Pasta & Beans

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Fresh Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 4 scallions, thinly sliced
06 - ½ cup fresh dill, chopped
07 - ¼ cup fresh parsley, chopped

→ Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ teaspoon dried oregano
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

→ Optional Additions

15 - ½ cup crumbled feta cheese
16 - ¼ cup Kalamata olives, pitted and sliced

# How to make it:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package instructions. Drain and rinse under cold water to cool; set aside.
02 - In a large bowl, mix cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley until evenly distributed.
03 - In a small bowl or jar, whisk lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
04 - Pour vinaigrette over salad ingredients and toss gently to combine all flavors.
05 - If desired, fold in crumbled feta cheese and Kalamata olives gently to maintain texture.
06 - Taste and adjust seasoning as needed. Serve chilled or at room temperature.

# Expert suggestions:

01 -
  • It comes together in 25 minutes, which means you can make it on a weeknight without drama.
  • The lemon vinaigrette wakes up every single ingredient—you'll taste the brightness in every bite.
  • It actually tastes better the next day when the flavors get to know each other in the fridge.
02 -
  • Don't dress this salad more than an hour before serving if you're not planning to refrigerate it—the pasta will absorb all the liquid and dry out on the outside.
  • If you make it ahead, keep the dressing separate and toss it in right before guests arrive, or store everything together and don't worry about it looking perfect—it'll taste just as good.
  • The cucumber releases water as it sits, so if you want it to stay crisp, add it in the last 30 minutes or keep it separate until serving.
03 -
  • Toast the oregano in a dry pan for 30 seconds before adding it to the vinaigrette—it wakes up the flavor and makes the whole dressing taste more aromatic.
  • Make the vinaigrette in a jar and shake it right before serving, especially if it's been sitting for a while, because the oil and lemon juice will separate.
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