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–+ servings

Mediterranean Orzo Salad

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Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups orzo, I used a cassava based orzo but any works!
  • 6 cups water
  • 1/2 tsp salt

TOPPINGS

  • 2 Persian cucumbers, chopped
  • 1 tomato, diced
  • 1/2 red onion, diced
  • 1/4 cup kalamata olives
  • 1 can can of chickpeas, 15.5 oz
  • 1/3 cup crumbled feta cheese

DRESSING

  • Juice from 1 lemon, about 1/4 cup
  • 2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/2 tsp crushed black pepper

Directions

  1. Pour the orzo, water and salt into a pot, cover with a lid and bring to a boil.
  2. Once boiling, reduce the heat to let it simmer and cook the orzo for about 15 minutes. Drain and pour into a bowl.
  3. In a small bowl, whisk together the dressing ingredients.
  4. Pour the orzo into a large mixing bowl. Drain and rinse your chickpeas and mix them in with the orzo and all topping ingredients. Toss together with the dressing.
  5. Top with feta cheese before serving. I usually serve this at room temperature or cold!
  6. Leftovers will stay good in the fridge for up to a week.