30-Minute Mediterranean Chickpea Orzo Salad
Hearty pasta salad combining tender orzo with chickpeas, wilted arugula, briny olives, and creamy feta. Fresh basil and parsley brighten sun-dried tomatoes and toasted almonds. Best made ahead to let flavors meld. Served at room temperature with a simple lemon-garlic vinaigrette.
Ingredients
- 1 cup orzo, dried
- 2 teaspoons kosher salt, divided
- 2 cups baby arugula, roughly chopped and packed
- ¼ cup extra-virgin olive oil, divided, plus more for serving
- 2 tablespoons lemon juice, from one lemon
- 2 cloves garlic, minced
- 15 oz canned chickpeas, drained and rinsed
- 4 oz feta cheese, chopped or crumbled
- 1 cup Kalamata olives, pitted and halved
- ½ cup sun-dried tomatoes in oil, mincedfresh cherry tomatoes1:1tomato
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- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- ½ cup slivered almonds, toasted
Instructions
- 1
Cook orzo in boiling water with salt until al dente.
- 2
Drain and return to pot, stir with olive oil and arugula to allow greens to wilt from residual heat, stirring occasionally.
- 3
Let mixture cool for at least ten minutes.
- 4
Whisk together olive oil, salt, minced garlic, and lemon juice in a large bowl.
- 5
Add chickpeas, feta, olives, sun-dried tomatoes, basil, parsley, almonds, and cooled orzo to the bowl with dressing.
- 6
Toss to coat.
- 7
Refrigerate for at least thirty minutes or overnight before serving.
- 8
Serve drizzled with additional olive oil.
Tips
Toasting almonds yourself enhances nutty flavor compared to pre-toasted.
Use quality extra-virgin olive oil for the dressing and finishing drizzle.
Squeeze lemon juice fresh rather than bottled for brighter acidity.
Good to Know
Refrigerate in airtight container up to 4 days. Dress lightly before serving if sitting longer than overnight, as pasta absorbs dressing.
Make up to one day ahead. Flavors improve after at least thirty minutes of chilling. Add toasted almonds just before serving to maintain crunch.
Serve chilled or at room temperature. Drizzle with additional olive oil and fresh herbs if desired.
Common Mistakes
Cook orzo past al dente to avoid mushy texture that breaks apart when tossed.
Skip cooling the orzo mixture to avoid wilting cheese and herbs too much.
Add almonds immediately instead of just before serving to avoid them becoming soggy.
Substitutions
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