Short Description
A refreshing Mediterranean-style orzo salad brimming with crisp cucumbers, creamy feta, protein-packed chickpeas, and zesty lemon-herb vinaigrette. Perfect for picnics, potlucks, or a light yet satisfying weekday meal.
Why You’ll Love This Recipe
- Bright and vibrant flavours: The lemon-herb vinaigrette infuses the salad with uplifting Mediterranean zest.
- Balanced nutrition: With orzo, chickpeas, and feta, this dish offers a satisfying combination of carbs, protein, and healthy fats.
- Make-ahead convenience: Prepare in advance to save time—flavours deepen after chilling.
- Versatile dish: Ideal as a side, main course, or travel-friendly potluck contribution.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup dry orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup feta cheese, crumbled
- ½ cup cucumber, diced
- ¼ cup red onion, finely chopped
- ⅓ cup fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- ¼ cup toasted pistachios (or nuts of choice)
- Salt and pepper to taste
For the dressing:
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
Directions
- Cook the orzo pasta according to package instructions. Drain and rinse with cold water to cool.
- In a large bowl, combine cooked orzo, chickpeas, cucumber, red onion, feta, parsley, dill, and toasted pistachios.
- In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Chill for at least 20 minutes before serving to allow the flavors to meld.
Servings and Timing
- Servings: 4–6 as a side, 2–3 as a main
- Active time: 15 minutes
- Total time: 35 minutes (including chilling time)
Variations
- Grain options: Substitute orzo with quinoa, farro, or couscous.
- Herb substitute: Use basil, mint, or cilantro in place of parsley and dill.
- Add vegetables: Consider adding cherry tomatoes, bell peppers, or olives.
- Protein boost: Add grilled chicken, shrimp, or more chickpeas.
- Nut-free version: Replace pistachios with sunflower or pumpkin seeds for crunch.
Storage / Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Make‑ahead tip: If preparing in advance, reserve the pistachios and add just before serving to maintain texture.
- Serving after chilling: Remove from fridge 10 minutes before serving and give a gentle stir to redistribute dressing.
FAQs
What can I use instead of pistachios?
Sunflower, pumpkin seeds, chopped almonds, or walnuts all work well and add a pleasant crunch.
Is this recipe gluten‑free?
No—the orzo is traditionally made from wheat. To make it gluten‑free, substitute with quinoa or gluten‑free orzo.
Can I use dried herbs instead of fresh parsley and dill?
You can, but reduce the quantity: use 1 tsp each of dried parsley and dill to avoid overpowering the salad.
Can I add additional vegetables to this salad?
Yes—you can enhance it with halved cherry tomatoes, diced bell peppers, cucumbers, or Kalamata olives for extra colour and flavour.
How far in advance can I prepare it?
It can be prepped up to 2–3 days ahead. Keep the nuts and dressing separate until serving for best quality.
Can I replace feta with another cheese?
Goats cheese, ricotta salata, or vegan feta make excellent substitutes.
How do I prevent the salad from becoming soggy?
Drain and rinse the orzo thoroughly, avoid overdressing, and add nuts just before serving.
Can I make this vegan?
Yes—omit the feta or replace it with a plant-based alternative.
How can I make this salad spicier?
Add a pinch of red pepper flakes or a drizzle of harissa mixed into the dressing.
Is the salad suitable for lunch boxes?
Absolutely—keep the nuts and dressing separate until ready to eat to maintain freshness and texture.
Conclusion
This Mediterranean Orzo Salad with Chickpeas & Feta is a delightful blend of fresh flavours, nutritious ingredients, and easy preparation. Whether served at a gathering or enjoyed as a wholesome lunch, this salad offers a delicious taste of the Mediterranean with minimal effort. Enjoy!
Print
Mediterranean Orzo Salad with Chickpeas & Feta
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 4 small tarts 1x
- Category: Appetizer
- Method: Baking
- Cuisine: French Inspired
- Diet: Vegetarian
Description
This rustic mushroom and cheese tart features golden puff pastry layered with a creamy cheese base and topped with sautéed mushrooms and herbs. Perfectly crisp on the outside and rich on the inside, it’s an elegant yet simple appetizer or light lunch.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup mushrooms, sliced (cremini or button)
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1/2 tsp fresh thyme leaves
- Salt and pepper to taste
- 1/2 cup Gruyère or Fontina cheese, shredded
- 1/4 cup Parmesan cheese, finely grated
- 1 egg (for egg wash)
- Fresh parsley or thyme for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry slightly and cut into circles or squares, about 5–6 inches wide.
- Score a 1/2-inch border around each tart piece (do not cut through), then prick the centers with a fork.
- In a skillet over medium heat, sauté mushrooms with olive oil, garlic, thyme, salt, and pepper until softened and golden, about 6–8 minutes. Remove from heat.
- Inside the scored border, sprinkle a layer of Gruyère cheese, then top with sautéed mushrooms. Finish with a light dusting of Parmesan.
- Brush the pastry borders with a beaten egg for a golden crust.
- Bake for 18–22 minutes or until puffed and golden brown.
- Garnish with fresh herbs before serving. Serve warm or at room temperature.
Notes
- For a vegetarian version, ensure cheese is rennet-free.
- You can prepare the filling ahead of time and assemble just before baking.
- Try adding caramelized onions for extra depth of flavor.
Nutrition
- Serving Size: 1 tart
- Calories: 290
- Sugar: 1g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 45mg
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