Looking for easy yet delicious pasta salad recipes to try this summer? Try this Greek orzo salad with feta and chickpeas. Bursting with flavors, this salad can be prepared in just 20 minutes from start to finish. It’s perfect for picnics and potlucks. You can also enjoy this vegetarian orzo salad as a meal in itself.
Ingredient notes and substitute suggestions
Orzo: Orzo is used to make this pasta salad. If you don’t have that, use any other short-cut pasta to make this recipe. Chickpeas: I used home-cooked chickpeas as I prefer their taste. You can use canned chickpeas too. Rinse canned chickpeas before using. You can also use other beans of your choice like cannellini beans or kidney beans. Walnuts: Feel free to use any nut of choice like pine nuts or almonds. Dill: I love using fresh dill in my Greek salads, you can also use fresh parsley, basil, or cilantro. Feta cheese: Vegans may skip feta in this recipe. This salad tastes great even without feta. Italian seasoning: If you don’t have mixed Italian seasoning, mix red chili flakes, dried basil, oregano, rosemary, and thyme. Use this seasoning blend in the recipe. Sweetener: Adding a sweetener balances all the flavors of the salad. I have used maple syrup, you can also add honey, agave syrup, or brown sugar.
Step 2: Strain the pasta and rinse with cold water. Allow the orzo to reach room temperature. Step 3: Transfer to a large bowl. Step 4: Prepare the salad dressing in a bowl by mixing lemon juice, lemon zest, olive oil, maple syrup, minced garlic, and Italian seasoning. Step 5: Put all the ingredients in a bowl. Step 6: Pour salad dressing. Step 7: Gently toss. Step 8: Add crumbled feta cheese before serving. Your lemony Greek-style orzo salad with feta and chickpeas is ready to be enjoyed! Some of the dishes that can be paired with it are gyros, grilled vegetables, roasted potatoes, grilled corn on the cob, sauteed green beans, sandwiches, burgers, and soup.
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