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Mediterranean Chickpea Salad with Orzo


Makes 8 servings


  • 2 cups of cooked chickpeas or 1 can

  • 1 cup orzo pasta, dry

  • 2 cups of cherry tomato

  • 1 tbsp. of olive oil

  • 2-3 small cucumbers, chopped

  • 3-4 green onions, chopped

  • 1 cup black olives, pitted, cut in half

  • 1/4 cup crumbled feta cheese

  • 1 1/2 teaspoon of pesto

  • Fresh oregano


  • 1 lemon, juiced

  • 2 tbsp. of olive oil

  • Salt, pepper and oregano (dry) to taste


  1. Cook orzo pasta as per package instructions. Drain, rinse and allow to dry well

  2. Chop cherry tomatoes in half. Add 1 tbsp. of olive oil to saucepan and lightly sauté cherry tomatoes. Add salt pepper, fresh oregano and pesto

  3. In a large bowl combine cooked chickpeas, orzo, cherry tomatoes. Add chopped cucumbers, green onions and black olives

  4. Whisk together olive oil, lemon, salt, pepper and dried oregano

  5. Pour dressing on top of salad mixture and combine well

  6. Sprinkle with feta cheese!

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