Greek Orzo Salad with Chickpeas and Feta
Course Salad
Cuisine Mediterranean
Large pot
Colander
Large mixing bowl
- 8 ounces orzo pasta
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 4 ounces feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until tender. Drain in a colander and rinse under cold water to cool.
Transfer the cooled orzo to a large mixing bowl. Add the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
Drizzle the olive oil and lemon juice over the mixture. Sprinkle in the dried oregano along with salt and black pepper.
Toss everything gently until the ingredients are evenly coated. Sprinkle the crumbled feta and chopped parsley over the top before serving.
Chill the salad for at least 30 minutes after mixing so the oregano and lemon flavor the orzo fully. If making ahead for a potluck, add the feta just before serving to keep it from softening too much in the dressing.
Course: Salad
Cuisine: Mediterranean
Equipment: Large pot, Colander, Large mixing bowl