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–+ servings
Greek Orzo Salad served on a large platter with lemon dressing.

Greek Orzo Salad (With Marinated Chickpeas)

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1¼ cup (200 g) orzo pasta
  • 1 can chickpeas 15 oz / 400 g can or 1½ cups cooked chickpeas
  • 1½ cups (250 g) cherry tomatoes halved or quartered
  • 1½ cups (210 g) cucumber diced
  • ½ red onion chopped
  • ⅓ cup (40 g) Kalamata olives sub black or green olives
  • ½ block (100 g) feta cheese 4 oz / 100 g — crumbled

For the Dressing

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice + lemon zest
  • 1 tablespoon honey
  • 1 tablespoons Dijon mustard or yellow mustard
  • 1½ teaspoon dried oregano
  • ½ teaspoon salt more or less to taste + black pepper

  • Make Dressing: In a bowl, whisk 4 tablespoons extra virgin olive oil, 2 tablespoons lemon juice + zest, 1 tablespoon honey, 1 tablespoons Dijon mustard, 1½ teaspoon dried oregano, ½ teaspoon salt, and pepper until smooth.
    Step 1 Whisking olive oil lemon juice Dijon mustard honey and oregano together in a small bowl.
  • Marinate Chickpeas: Add 1 can chickpeas (drained and rinsed), toss to coat, and let sit 10 minutes.
    Pro tip: warm chickpeas 15-30 seconds in the microwave before tossing with the dressing so they soak up more flavor.
    Step 2 Chickpeas tossed in lemon oregano dressing marinating for more flavor in a blue bowl.
  • Cook Orzo: Boil 1¼ cup orzo pasta in salted water until al dente. Drain, rinse under cold water for 10 seconds, and shake off excess.
    Step 3 Orzo Pasta boiling in a pot of salted water.
  • Prep Veggies: Chop 1½ cups cherry tomatoes, 1½ cups cucumber, and ½ red onion. Add to a bowl with ⅓ cup Kalamata olives, ½ block feta cheese (crumbled), and the marinated chickpeas.1¼ cup orzo pasta
    Step 4 Chopped tomatoes cucumber onion olives and feta in a bowl ready to mix with chickpeas.
  • Toss & Serve: Mix in cooled orzo, adjust seasoning, and serve right away or chill 30–60 minutes for best flavor.
    Step 5 Greek orzo salad with marinated chickpeas served on a platter.
Substitutions
  • Orzo pasta → swap with farro, quinoa, or couscous for a healthy twist.
  • Chickpeas → try cannellini beans, lentils, or edamame.
  • Cherry tomatoes → use grape tomatoes, sun-dried tomatoes, or roasted peppers.
  • Cucumber → zucchini, celery, or green bell pepper work too.
  • Olives → replace with green olives or capers for the same briny kick.
  • Red onion → scallions, shallots, or pickled onions add a tangy bite.
  • Feta cheese → goat cheese, ricotta salata, or vegan feta.
  • Olive oil → avocado oil or walnut oil for a nutty note.
  • Lemon juice + zest → red wine vinegar, white wine vinegar, or lime juice.
  • Dijon mustard → yellow or whole-grain mustard.
  • Honey or maple syrup → agave, brown rice syrup, or a pinch of sugar.
  • Dried oregano → Italian seasoning, thyme, or fresh parsley.
 
Tips
  • Salt the pasta water so your orzo starts flavorful.
  • Rinse the orzo to stop cooking and keep it fluffy.
  • Marinate the chickpeas early—even 10 minutes makes a big difference.
  • Pro tip: warm chickpeas 20 seconds before marinating for max flavor.
  • Chop veggies evenly for balanced bites and pretty presentation.
  • Use good olive oil + fresh lemon—they’re the heart of the dressing.
  • Chill before serving for a picnic-perfect salad.
  • Make it your own with fresh herbs, roasted peppers, or artichokes.
Storage
Store leftover Greek Orzo Salad in an airtight container in the fridge for up to 4 days—freezing isn’t recommended as the veggies lose their crunch.
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