Greek Orzo Salad with Chickpeas Artichoke Hearts
Bursting with vibrant Mediterranean flavors, this Greek Orzo Salad with Chickpeas and Artichoke Hearts is the perfect blend of fresh, wholesome, and zesty ingredients. Tender orzo pasta forms the base, tossed with crisp cucumbers, juicy cherry tomatoes, and the briny goodness of Kalamata olives. Protein-packed chickpeas and tangy marinated artichoke hearts add satisfying texture, while creamy crumbled feta and aromatic fresh herbs like parsley and dill bring every bite to life. A simple yet flavorful vinaigrette of olive oil, lemon juice, red wine vinegar, garlic, and oregano ties it all together, making this salad the ultimate crowd-pleaser. Quick to prepare and even better when made ahead, this dish is ideal for meal prep, potlucks, or a refreshing weeknight dinner. Serve it chilled or at room temperature for a healthy, Mediterranean-inspired treat that’s sure to impress.
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 1 cup canned chickpeas (rinsed and drained)
- 1 cup marinated artichoke hearts (quartered)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1 medium red bell pepper (diced)
- 0.3333333333333333 cup Kalamata olives (sliced)
- 0.5 cup crumbled feta cheese
- 0.25 cup fresh parsley (chopped)
- 2 tablespoons fresh dill (chopped)
- 0.25 cup olive oil
- 3 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon red wine vinegar
- 1 garlic clove (minced)
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a medium pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente. Drain the orzo and rinse it with cold water to cool it down. Set aside.
In a large mixing bowl, combine the cooked orzo, chickpeas, artichoke hearts, cherry tomatoes, cucumber, diced red bell pepper, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped dill.
In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the orzo salad ingredients in the large mixing bowl. Toss everything together gently until evenly coated.
Taste and adjust the seasoning if necessary by adding more salt or lemon juice as desired.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
Serve chilled or at room temperature. Garnish with additional fresh parsley or dill if desired.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 954 mg | 41% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 5.8 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 563 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
