Looking for the perfect summer dish that’s refreshing, colorful, and packed with nutrients? This Greek Orzo Salad with Feta and Chickpeas hits all the right notes.
It’s vibrant, tangy, hearty, and just light enough to keep you feeling energized—whether you’re headed to a picnic, beach day, or backyard BBQ.
This Mediterranean-inspired salad is bursting with crisp cucumbers, juicy cherry tomatoes, briny olives, and creamy feta—all tied together with tender orzo pasta and protein-rich chickpeas. Finished with a lemony vinaigrette and fresh herbs, it’s one of those dishes that tastes even better the next day.
🥄 Why You’ll Love This Orzo Salad
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Bright, fresh flavors: Perfect for warm weather.
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High in protein and fiber: Thanks to chickpeas and veggies.
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Make-ahead magic: Great for meal prep or parties.
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No mayo needed: A zesty vinaigrette keeps it light and refreshing.
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Colorful and crowd-pleasing: Always a hit on the summer table.
📝 Ingredients (6 Servings)
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1 cup orzo pasta
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup cherry tomatoes, halved
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½ cup cucumber, diced
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¼ cup red onion, finely chopped
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⅓ cup Kalamata olives, halved
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½ cup crumbled feta cheese
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¼ cup fresh parsley, chopped
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2 tbsp fresh dill, chopped (optional)
For the Lemon Vinaigrette:
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3 tbsp olive oil
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2 tbsp lemon juice
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1 tsp Dijon mustard
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1 garlic clove, minced
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Salt and pepper to taste
⏱ Prep & Chill Time
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Prep Time: 15 minutes
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Cook Time: 8–10 minutes (for the orzo)
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Chill Time: 15 minutes (optional)
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Total Time: ~30 minutes
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Yield: 6 servings
👩🍳 Instructions
Step 1: Cook the Orzo
Bring a medium pot of salted water to a boil. Cook orzo according to package instructions until al dente. Drain and rinse under cold water to stop the cooking and cool it down.
Step 2: Mix the Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
Step 3: Combine the Salad
In a large mixing bowl, combine the cooked orzo, chickpeas, tomatoes, cucumber, red onion, olives, feta, parsley, and dill (if using).
Step 4: Dress and Toss
Pour the vinaigrette over the salad and toss gently to coat. Taste and adjust salt or lemon as needed.
Step 5: Chill and Serve
Let it chill for 15 minutes (optional) or serve immediately. Garnish with extra feta and herbs for a beautiful finish.
🌞 Why It’s a Summer Staple
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No creamy dressing: Keeps well in the heat—ideal for outdoor dining.
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Travel-friendly: Toss into containers for beach days or picnics.
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Versatile: Serve as a side dish, a vegetarian main, or add grilled chicken or shrimp.
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Meal prep win: Makes a great lunch throughout the week.
💡 Tips & Variations
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Add greens: Toss in baby spinach or arugula for extra texture.
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Go gluten-free: Use gluten-free orzo or quinoa.
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Swap the chickpeas: Try white beans, lentils, or even grilled tofu.
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Add crunch: Sprinkle with toasted pine nuts or pumpkin seeds before serving.
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More Mediterranean flavor: Add sun-dried tomatoes or roasted red peppers.
🧊 Storage & Make Ahead
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Fridge: Keeps in an airtight container for up to 4 days.
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Make-ahead tip: Store vinaigrette separately and mix just before serving for the freshest taste.
This salad actually gets more flavorful over time, making it a dream for make-ahead meals and next-day leftovers.
🫒 Why Chickpeas and Feta Make the Perfect Pair
Chickpeas bring substance and protein, while feta delivers creamy, salty contrast. Together with zesty lemon and crisp veggies, it creates a balanced, satisfying dish with Mediterranean soul and American summer flair.
🔁 More Sunny Salads and Sides
🗣️ Show Off Your Salad!
Made this Greek Orzo Salad with Feta and Chickpeas?
Tag @sarahsseasonaltreats on Instagram and use #GreekOrzoGoodness to show off your summery salad skills! I love seeing your versions—whether you go classic or add your own twist.