Vibrant Mediterranean-inspired salad with orzo, chickpeas, cucumber, and fresh herbs in a bright lemon vinaigrette.
# What You Need:
→ Salad
01 - 1 cup orzo pasta
02 - 1 can chickpeas (15 oz), drained and rinsed
03 - 1 cup cucumber, diced
04 - 1/2 cup cherry tomatoes, halved
05 - 1/4 cup red onion, finely diced
06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh mint, chopped
08 - 1/4 cup feta cheese, crumbled (optional)
→ Lemon Vinaigrette
09 - 1/4 cup extra-virgin olive oil
10 - 2 tbsp fresh lemon juice
11 - 1 tsp lemon zest
12 - 1 clove garlic, finely minced
13 - 1 tsp Dijon mustard
14 - 1/2 tsp salt
15 - 1/4 tsp freshly ground black pepper
# Steps:
01 - Bring salted water to boil in a medium saucepan. Add orzo and cook according to package instructions until al dente. Drain through a colander and rinse under cold running water to halt the cooking process.
02 - Transfer the cooled orzo to a large mixing bowl. Add the drained chickpeas, diced cucumber, halved cherry tomatoes, diced red onion, chopped parsley, chopped mint, and crumbled feta cheese if desired.
03 - Combine olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, salt, and black pepper in a small bowl or jar. Whisk vigorously until the mixture emulsifies and becomes cohesive.
04 - Pour the prepared vinaigrette over the salad ingredients. Toss gently with a spoon or fork to evenly distribute the dressing throughout, ensuring all components are well coated.
05 - Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately at room temperature or chilled, according to preference.
