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Lemon-Dill Orzo Salad with Chickpeas and Olives

Description

A bright and refreshing orzo salad with chickpeas, Kalamata olives, fresh dill, and a lemony dressing.

Cuisine: Greek
Servings: 4

Ingredients

  • 1 cup orzo pasta
  • 1 can (15 ounces/425g) chickpeas, drained and rinsed
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped red onion
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1/2 cup crumbled vegan feta cheese (optional)

Lemon Dressing

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook orzo according to package directions. Drain and rinse with cold water.
  2. In a large bowl, combine cooked orzo, chickpeas, cucumber, red onion, olives, dill, parsley, and vegan feta (if using).
  3. In a small bowl, whisk together lemon dressing ingredients.
  4. Pour dressing over orzo salad and toss to coat.
  5. Season with salt and pepper to taste.

Suggested Drinks

Assyrtiko: This crisp, dry white wine from Santorini with mineral notes and citrus undertones complements the herbaceous and lemony flavors of the salad.

Greek Rosé: The fruity and refreshing notes of a Greek rosé pair well with the fresh vegetables and herbs in the salad.

Non-Alcoholic Option

Sparkling Lemon-Mint Water: A refreshing combination of lemon and mint, it cleanses the palate and complements the freshness of the herbs in the salad.