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Greek orzo salad with chickpeas & feta

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup Misko orzo (or standard orzo)
  • 1 can chickpeas (15 oz), rinsed and thoroughly drained
  • 2 tbsp capers, rinsed and drained
  • 1 cup cherry or grape tomatoes, halved
  • 1 English cucumber, diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup pitted kalamata olives, halved
  • 1/2 cup Greek feta cheese, crumbled
  • 1/4 cup flat-leaf parsley, finely chopped
For the dressing
  • 1/3 cup extra virgin Greek olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 clove garlic, minced
  • 1 tsp dried Greek oregano
  • coarse salt and freshly ground black pepper, to taste

Method
 

  1. Cook the Orzo: Bring a medium pot of salted water to a boil. Add the orzo and cook according to package directions until al dente (about 8 to 9 minutes).Drain well in a fine-mesh colander.
  2. Whisk the Dressing: While the pasta boils, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl or liquid measuring cup. Whisk vigorously until emulsified.
  3. Dress the Warm Pasta: Immediately transfer the warm, drained orzo to a large mixing bowl. Pour half of the prepared dressing over the warm pasta and toss well to coat. This prevents the orzo from clumping as it cools.
  4. Combine the Salad: Once the orzo has cooled slightly, add the rinsed chickpeas, rinsed capers, halved tomatoes, diced cucumber, red onion, kalamata olives, and chopped parsley to the bowl.
  5. Toss and Finish: Pour the remaining dressing over the salad and gently toss to combine. Fold in the crumbled feta cheese just before serving, and finish with fresh chopped basil or mint and a squeeze of lemon to brighten. Serve at room temperature or chilled.