Best Chickpea Feta And Orzo Salad Recipes

SUMMER ORZO SALAD WITH CHICKPEAS AND FETA

Steps:

• Bring a large pot of water to a boil. Add dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse in a fine colander or sieve with cold water to halt the cooking process. Add pasta to a large bowl and set aside.
• To speed things up while your noodles cook, chop your veggies and make the dressing.
• For the dressing, combine ingredients in a lidded jar and shake vigorously to combine. Allow to sit while you toss together your salad, then shake again before serving. Alternatively you can whisk the ingredients together in a small bowl.
• Add all your veggies to the orzo. Re-mix dressing and add to the salad. mix well and top with crumbled feta and optional fresh herbs.
• This salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious!
• See notes below for more tasty veggie options to mix and match as well as make ahead tips.

MINTED ORZO SALAD WITH CHICKPEAS AND FETA

Steps:

• Boil the orzo in the chicken broth until tender. Drain and let cool slightly.
• Combine the orzo with the chickpeas, feta, red onion, celery, basil, and mint in a large bowl.
• Combine all vinaigrette ingredients in a blender and pulse until well combined and emulsified. Pour over the orzo salad and toss to coat. Let stand for at least 30 minutes to allow flavors to blend before serving at room temperature or even chilled.

MEDITERRANEAN CHICKPEA AND ORZO SALAD

Steps:

• Cook orzo (1 cup) in boiling water with 1 teaspoon of the salt until al dente.
• Drain and return to pot, and stir with 1 tablespoon olive oil and greens. Allow greens to wilt from the heat of the pasta, stirring occasionally. Allow mixture to cool for at least ten minutes.
• Meanwhile, whisk together the remaining 3 tablespoons olive oil, remaining 1 teaspoon salt, minced garlic clove, and lemon juice to make the dressing in the bottom of a large bowl
• Add the remaining ingredients and cooled orzo mixture, to the bowl with the dressing and toss to coat.
• If you have time, allow salad to sit for at least thirty minutes (or overnight) in the fridge before serving to allow flavors to marry.
• Serve drizzled with extra olive oil.

CHICKPEA, FETA AND ORZO SALAD

Steps:

• Cook pasta as directed on package, omitting salt and oil. Drain and rinse with cold water; drain well.
• Meanwhile, in medium bowl, stir lemon juice and oil with wire whisk. Stir in cucumber, onion, thyme, 1/4 teaspoon of the salt and the pepper.
• In large bowl, gently toss tomato and chickpeas; stir in pasta, remaining 1/4 teaspoon salt and the cucumber mixture. Add cheese; toss gently.

MEDITERRANEAN ORZO SALAD

Steps:

• For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
• For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
• Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
• Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!

ORZO WITH CHICK PEAS

Steps:

• Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
• Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.

CHICKPEA ORZO SALAD

Steps:

• In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
• Drain and cool under cold running water.
• In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
• In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
• Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
• Chill for 1 hour before serving.
• Place over a bed of lettuce.

SPEEDY CHICKEN, FETA, AND ORZO SALAD

Steps:

• Bring a large pot of water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water.
• Combine orzo, chicken, tomatoes, red onion, basil, and oregano in a large bowl.
• Whisk vinegar, oil, salt, and pepper in a separate bowl. Drizzle over the pasta mixture. Toss to coat. Sprinkle with olives and feta cheese.