Introduction
This lemon-herb orzo salad with chickpeas and feta is the kind of dish you make once and then quietly start bringing everywhere. It’s fresh without being fussy, filling without feeling heavy, and flexible enough to serve as a side or a light meal.
Tender orzo is cooked in broth for extra flavor, then tossed with chickpeas, sweet tomatoes, red onion, basil, and mint. A bright red wine vinaigrette pulls everything together. The twist — crumbled feta — adds just enough creaminess and salt to balance the herbs and acidity.
People ALWAYS ask for this recipe! It’s simple, dependable, and even better after it rests for a bit. That’s my favorite kind of recipe.
Why This Recipe Works
This salad builds flavor in layers rather than relying on a single bold ingredient.
Cooking the orzo in broth instead of water gives it depth right from the start. The chickpeas add protein and texture, making the salad more substantial. Fresh basil and mint keep things bright and aromatic.
The vinaigrette is balanced — red wine vinegar for tang, lemon juice for freshness, and honey to soften the edges. Feta finishes it off with a creamy, salty contrast that ties everything together.
It’s vibrant, balanced, and built to hold up.
It’s a match made in heaven with Lemon Basil Grilled Chicken. This will elevate any grilled chicken recipe. It also goes well with a Mediterranean-style main dish. Check out our other Spring Fresh recipes
Ingredient Notes
Orzo
A small pasta that soaks up dressing beautifully. Don’t overcook — it should stay slightly firm.
Chicken Broth
Adds flavor to the pasta itself. Vegetable broth works just as well.
Chickpeas (Garbanzo Beans)
Add heartiness and protein. Rinse well to remove excess salt.
Tomatoes
Teardrop or grape tomatoes work best. Use the ripest ones you can find.
Red Onion
Adds sharpness. Dice finely so it blends rather than dominates.
Basil & Mint
The combination keeps the salad fresh and layered.
Feta (The Twist)
Adds creaminess and salt. You can skip if you want, though it does make it feel complete.
Red Wine Vinaigrette
Bright, balanced, and simple. It should taste slightly stronger than you think — the pasta will mellow it out.
Tips for Best Results
- Cook the orzo just to al dente — it continues softening as it sits.
- Let the orzo cool before dressing to avoid absorbing too much liquid.
- Start with less vinaigrette and add more as needed.
- Let the salad rest at least 20 minutes before serving.
- Taste again before serving — pasta salads often need a final pinch of salt.
Variations and Substitutions
Use vegetable broth to keep it vegetarian.
- Swap feta for goat cheese for a softer finish.
- Add diced cucumber for crunch.
- Stir in arugula for a peppery bite.
- Add grilled chicken or shrimp to turn it into a full meal.
- Replace mint with parsley if you prefer a milder herb profile.
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days.
Reheating:
This salad is best served at room temperature or chilled. If it firms up in the fridge, let it sit out for 15–20 minutes before serving, and add a small drizzle of olive oil or extra vinaigrette to refresh it.
No microwave needed.
Frequently Asked Questions
Can I make this ahead of time?
Yes. In fact, it’s better after sitting for a few hours.
Can I use a different pasta shape?
Small shapes like ditalini or small shells work well.
Is this good for meal prep?
Absolutely. It holds up beautifully for lunches throughout the week.
Can I make it dairy-free?
Yes — simply omit the feta.
Serving Suggestions
- Serve alongside grilled chicken or salmon.
- Pair with lamb chops for a Mediterranean-style dinner.
- Bring it to a potluck or picnic — it travels well.
- Spoon it into lettuce cups for a lighter presentation.
Make It Your Own
Add what’s in season. Adjust the herbs. Increase the lemon if you love brightness. Toss in olives for saltiness or roasted red peppers for sweetness.
It’s flexible by design — simple ingredients, balanced flavors, and just enough structure to let you experiment without losing the point.
That’s how good everyday cooking should feel.
Lemon-Herb Orzo Salad with Chickpeas & Feta
Ingredients
- 4 cups chicken broth
- 1½ cups orzo
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1½ cups red and yellow teardrop or grape tomatoes, halved
- 1 medium red onion, finely chopped
- ½ cup chopped fresh basil
- ¼ cup chopped fresh mint
- ¾ cup crumbled feta cheese
- ¾ cup red wine vinaigrette, below
- Salt and freshly ground black pepper
- ½ cup red wine vinegar
- ¼ cup fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup extra-virgin olive oil
Instructions
- Cook the OrzoBring the chicken broth to a boil in a large saucepan. Stir in the orzo and cook, partially covered, until tender but still slightly firm, about 7–8 minutes. Stir occasionally so it doesn’t stick.
- Drain well and transfer to a large bowl. Toss gently to release steam and allow it to cool completely. Cooling the pasta before dressing helps it stay light instead of gummy.
- Make the VinaigretteIn a blender, combine the red wine vinegar, lemon juice, honey, salt, and pepper. Blend briefly.
- With the blender running, slowly stream in the olive oil until emulsified. Taste and adjust salt, pepper, or honey if needed.
- Build the SaladOnce the orzo has cooled, add the chickpeas, tomatoes, red onion, basil, mint, and feta.
- Drizzle with enough vinaigrette to coat everything lightly — start with about ½ cup and add more as needed. Toss gently so the feta stays slightly chunky.
- Season with salt and black pepper to taste.
- Let the salad rest for at least 20 minutes before serving so the flavors settle and meld.
