Save I threw this salad together on a Tuesday afternoon when the kitchen felt impossibly warm and the thought of turning on the oven made me sweat. The lemon scent filled the entire room as I zested it into the bowl. Sometimes the best meals happen when you just grab whatever fresh things are sitting on your counter and trust that bright flavors will carry the day.
My neighbor Sarah stopped by while I was mixing this and ended up staying for dinner. We sat on the back steps eating straight from the bowl while the sun went down. She asked for the recipe before she even finished her first serving.
Ingredients
- Orzo pasta: This tiny rice shaped pasta catches the vinaigrette in all its little crevices making it the perfect base for absorbing flavor
- Chickpeas: Drain and rinse them really well so they dont make your salad watery or metallic tasting
- Cucumber: English or Persian cucumbers work best because they have fewer seeds and thinner skin
- Cherry tomatoes: Look for ones that feel heavy for their size and give slightly when you press them
- Red onion: Soaking the diced onion in cold water for ten minutes takes away that harsh bite
- Fresh parsley and mint: The mint is what makes this sing so do not skip it even if you think you do not like mint in savory food
- Feta cheese: Use a good quality sheep milk feta if you can find it for the best creamy tangy finish
- Extra virgin olive oil: This carries all the flavors so use one you would happily put on bread
- Fresh lemon juice and zest: The zest contains all those aromatic oils that juice alone cannot provide
- Garlic: Mince it as finely as humanly possible so you do not bite into any raw chunks
- Dijon mustard: This helps the oil and lemon juice become best friends and stay emulsified
- Salt and black pepper: Chickpeas need quite a bit of salt to come alive so do not be shy with seasoning
Instructions
- Cook the orzo perfectly:
- Boil salted water and cook the orzo until it is al dente then drain and rinse it immediately under very cold water until it is completely cool to the touch
- Prep all your vegetables:
- Dice the cucumber into small even pieces halve the tomatoes finely mince the onion and chop both herbs while keeping them separate from each other
- Make the lemon vinaigrette:
- Whisk the olive oil lemon juice zest garlic mustard salt and pepper in a small jar until the mixture becomes thick and creamy looking
- Combine everything:
- Dump the cooled orzo into a large bowl and add all the vegetables chickpeas and herbs then pour the dressing over the top and toss very gently
- Season and serve:
- Taste a spoonful and add more salt or lemon juice if it needs a little something then serve it right away or chill it for at least an hour
Save This became my go to dish for every potluck and picnic last summer. There is something about the combination of cool crisp vegetables and bright citrus that just hits different on hot days.
Make It Your Own
I have added diced avocado when I wanted something creamier and it was absolutely divine. Kalamata olives bring a salty brine element that plays so nicely against the fresh herbs. Sometimes I toss in some arugula for a peppery bite and extra color.
Storage and Meal Prep
This salad keeps beautifully for about two days in the refrigerator though the herbs will start to look a little tired on day two. The flavors actually meld together and get even better overnight. If you know you are meal prepping for the week hold the fresh mint until the day you plan to eat it.
Serving Suggestions
This is substantial enough to be a main course for a light lunch especially when topped with grilled chicken or shrimp. I love serving it alongside salmon or as part of a Mediterranean spread with hummus and pita bread. The flavors work with almost anything grilled.
- Sprinkle extra feta on top right before serving for the prettiest presentation
- A lemon wedge on the side lets people add more acidity if they love bright flavors
- A handful of fresh basil leaves on top makes it look absolutely gorgeous
Save Every time I make this now I think of that evening on the back steps with Sarah and how something so simple can turn into such a perfect moment.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, this salad keeps well in the refrigerator for up to 2 days. For best texture, store the dressing separately and toss just before serving, or add it up to 4 hours ahead.
- → How do I make this salad vegan?
Simply omit the feta cheese or replace it with a vegan feta alternative. The salad remains delicious and protein-rich with the chickpeas and orzo.
- → What can I add to customize this salad?
Enhance it with diced avocado, Kalamata olives, roasted red peppers, artichoke hearts, or crumbled goat cheese. You can also add grilled chicken or chickpeas for extra protein.
- → Is this salad gluten-free?
Orzo pasta contains wheat. For a gluten-free version, substitute it with gluten-free small pasta, rice, or quinoa while maintaining the same quantity.
- → Can I modify the lemon vinaigrette?
Absolutely. Adjust lemon juice to taste, substitute half with balsamic vinegar, or add more garlic for intensity. The basic oil-to-acid ratio ensures a well-balanced dressing.
- → What's the best way to serve this salad?
Serve chilled for a refreshing summer option or at room temperature for a warm-weather meal. Pair with crusty bread or enjoy as a standalone light lunch.