Greek Lemon Orzo Bean (Print View)

Tender orzo and chickpeas tossed with fresh dill and lemon vinaigrette for a bright Mediterranean dish.

# Components:

→ Pasta & Beans

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Fresh Vegetables & Herbs

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 4 scallions, thinly sliced
06 - ½ cup fresh dill, chopped
07 - ¼ cup fresh parsley, chopped

→ Vinaigrette

08 - 1 lemon, zested and juiced
09 - 3 tbsp extra virgin olive oil
10 - 1 tbsp red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ tsp dried oregano
13 - ½ tsp sea salt
14 - ¼ tsp black pepper

→ Optional Additions

15 - ½ cup crumbled feta cheese
16 - ¼ cup Kalamata olives, pitted and sliced

# Directions:

01 - Bring a large pot of salted water to a boil. Cook orzo until al dente according to package instructions. Drain and rinse with cold water; set aside.
02 - In a large bowl, mix cooked orzo, chickpeas, cherry tomatoes, cucumber, scallions, dill, and parsley.
03 - Whisk lemon zest, lemon juice, olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
04 - Pour vinaigrette over salad ingredients and toss gently to combine.
05 - Gently fold in feta cheese and Kalamata olives if using.
06 - Taste and adjust seasoning as desired. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • It comes together in under 30 minutes, which means you can actually make it on a weeknight without stress.
  • The flavors get better as they sit, so you can prep it ahead and let the lemon and dill do their magic while you're busy with other things.
  • It's filling enough to be a meal on its own, but humble enough to play nicely alongside grilled fish or chicken at a dinner party.
02 -
  • Make sure your orzo is actually cooled before you dress it, or the vinaigrette will separate and slide right off the warm pasta instead of being absorbed.
  • Don't skip the lemon zest; the little flecks of bright oils are what make your mouth light up when you taste this salad.
  • If you're making this ahead, hold back some of the fresh herbs to stir in right before serving, so they stay green and fragrant instead of turning dark and tired.
03 -
  • Toast a small handful of pine nuts or walnuts in a dry pan for 2 minutes and scatter them over the top just before serving for a whole new textural dimension.
  • If you want to add protein, grilled shrimp, crumbled feta, or even some white beans stirred in alongside the chickpeas will make this into a more substantial main course without changing the essential character of the dish.
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