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Lemon herb orzo salad with chickpeas, tomatoes, fresh basil, mint, and feta served in a bowl on a picnic table.
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Lemon-Herb Orzo Salad with Chickpeas & Feta

This lemon-herb orzo salad is fresh, bright, and built for warm days, potlucks, or simple lunches that don’t feel heavy. Tender orzo is tossed with chickpeas, sweet tomatoes, fresh basil and mint, and a vibrant red wine vinaigrette that brings everything together.
The twist? A handful of crumbled feta.
It adds just enough salt and creaminess to balance the herbs and acidity without overpowering the salad. The result is layered, refreshing, and surprisingly satisfying.
This is the kind of salad that improves as it sits — which makes it perfect for making ahead.
Course Salad, Side Dish
Cuisine American
Keyword orzo, orzo salad, spring, summer
Prep Time 10 minutes
Cook Time 10 minutes
20 minutes
Total Time 40 minutes
Servings 6

Ingredients

For the salad

  • 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

For the Red Wine Vinaigrette

  • 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 Orzo
    Bring 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 Vinaigrette
    In 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 Salad
    Once 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.