Mediterranean Orzo Salad

5 from 8 votes

A delicious orzo salad recipe featuring chickpeas, veggies and a fresh and flavourful lemon herb dressing! This tasty dish is lovely any time of year but wonderfully refreshing for a light main or side during the spring and summer months.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: Mediterranean

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

For the Salad

400 g uncooked orzo 2.5 cups
1/3 cup diced red onion 55 g
1.5 cups halved cherry or grape tomatoes 225 g
1 cup diced cucumber 150 g
19 oz can chickpeas, drained and rinsed 2.5 cups
6 oz can sliced black olives
2 garlic cloves, minced 10 g

For the Dressing

2 tbsp lemon zest
1/4 cup fresh lemon juice 60 ml
2 tsp dried oregano
1 tsp dried dill
1/2 tsp salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil, optional 30 g

For the Optional Tofu Feta

175 g firm or extra-firm tofu pressed (approx. 1/2 cup crumbled)
1 tbsp lemon juice
1 tbsp white vinegar or apple cider vinegar
1 tbsp water
1 tsp salt
1 tsp garlic powder

Instructions

In a large pot cook orzo according to package instructions. Once the orzo is cooked, drain and rinse well with cold water until cooled.
While the orzo is cooking, add the chickpeas and chopped vegetables to a large mixing bowl and mix throughly.
Add all of the dressing ingredients to a bowl and whisk together with a fork until combined.
Add the orzo to the bowl with the chopped vegetables and dressing and mix well. Serve topped with a sprinkle of the tofu feta.

Notes

Tofu Feta: Press tofu for at least 20 minutes (see instructions on how to press tofu here). Crumble pressed tofu into a container and mix with the rest of the ingredients. Let sit for at least 30 minutes. Sprinkle on salad when serving.

Storing: Store in a sealed container in the fridge for up to 4 days.

Nutrition