Fresh Mediterranean bowl with orzo, chickpeas, crisp vegetables, and zesty lemon dressing.
# List of Ingredients:
→ Salad Components
01 - 1 cup orzo pasta (approximately 6 ounces)
02 - 1 can (15 ounces) chickpeas, drained and rinsed
03 - 1 cup cucumber, diced (about 1/2 medium cucumber)
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped
08 - 1/4 cup feta cheese, crumbled (optional)
→ Lemon Vinaigrette
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon lemon zest
12 - 1 clove garlic, finely minced
13 - 1 teaspoon Dijon mustard
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - Cook orzo in boiling salted water according to package directions until al dente, typically 8-10 minutes. Drain thoroughly and rinse under cold running water to halt cooking process and prevent sticking. Transfer to a large mixing bowl.
02 - Add chickpeas, diced cucumber, halved cherry tomatoes, red onion, chopped parsley, mint, and feta cheese (if using) to the cooled orzo. Toss gently to distribute ingredients evenly throughout the salad.
03 - In a small bowl or lidded jar, whisk together olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper until fully emulsified and smooth. Alternatively, shake vigorously in a sealed jar.
04 - Pour the vinaigrette over the salad mixture. Using a large spoon or clean hands, toss gently to coat all ingredients evenly with dressing. Avoid overmixing to maintain texture of delicate vegetables.
05 - Taste the salad and adjust seasoning with additional salt or pepper if desired. Serve immediately at room temperature, or refrigerate for at least 30 minutes for flavors to meld. Best served within 2 days when stored in an airtight container in the refrigerator.
