Description
A vibrant and refreshing salad featuring orzo pasta, baby spinach, chickpeas, feta cheese, and a zesty lemon dressing.
Ingredients
Scale
- 1/2 cup orzo pasta
- 1 cup baby spinach, chopped
- 2 tbsp olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup red onion, finely diced
- 1/4 cup feta cheese, crumbled
- 1 lemon, juiced and zested
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Cook the orzo pasta according to package instructions. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled orzo, baby spinach, chickpeas, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve chilled and enjoy.
Notes
- Make Ahead: This salad can be made a day in advance and stored in the refrigerator.
- Vegan Option: Omit the feta cheese or substitute with a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
Keywords: lemon orzo salad, orzo salad, chickpea salad, spinach salad, mediterranean salad, vegetarian salad, easy salad recipe, summer salad, pasta salad
