Greek Lemon-Orzo Bean Salad (Printable)

A bright mix of orzo, chickpeas, fresh herbs, and lemon dressing perfect for light meals or sides.

# What You’ll Need:

→ 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 tablespoons extra virgin olive oil
10 - 1 tablespoon red wine vinegar
11 - 1 garlic clove, finely minced
12 - ½ teaspoon dried oregano
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper

→ Optional Additions

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

# How To Make It:

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

# Expert Advice:

01 -
  • It tastes better the next day, which means you can make it ahead without any guilt or last-minute panic.
  • The lemon and dill wake up your taste buds in a way that feels like vacation, even if you're eating it at your desk.
  • You can toss in whatever vegetables are lurking in your crisper drawer and it still works beautifully.
02 -
  • If you don't rinse the orzo after cooking, it will absorb all the dressing and turn into a dry, sticky mess by the time you serve it.
  • The salad will taste flat and boring if you skimp on the salt, so taste as you go and don't be shy with it.
  • Fresh dill is non-negotiable here, I tried it once with dried and it tasted like sad, dusty summer instead of bright, grassy joy.
03 -
  • Use a vegetable peeler to shave ribbons of cucumber instead of dicing it for a fancier presentation that takes zero extra effort.
  • Toast the oregano in a dry pan for 30 seconds before adding it to the dressing, it releases oils you didn't know were hiding in there.
  • If you're making this ahead, hold back half the dill and parsley and stir them in just before serving so they stay bright green and fresh.
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