Greek Orzo Chickpea Salad

5 minutes

15 minutes

Total Prep and Cook Time: 20 minutes

Serves 8-12

Pasta salad is one thing, but orzo has become a new favourite around the patio table. This spin on Greek salad, courtesy of Calgary dietician Vincci Tsui, is both a healthy and flavourful dish to eat on its own, or with some classic barbecue fare.



¼ cup (60 mL) red wine vinegar

2 Tbs (30 mL) lemon juice

1 tsp (5 mL) honey

½ cup (125 mL) olive oil


3 cups (750 mL) water

225 g orzo

½ 540 mL can chickpeas, rinsed and drained (about 1 cup)

1 pint grape tomatoes, halved

1 large cucumber, chopped

1 medium bell pepper, chopped

1 cup fresh basil, chopped

1 cup green onions, chopped

200 g feta cheese, cut into 1 cm cubes (about 1½ cups)


  1. Dressing:
  2. Whisk together vinegar, lemon juice and honey. Slowly drizzle in olive oil, whisking continuously. Season with salt and pepper to taste. Set aside.
  3. Salad:
  4. Prepare orzo by bringing water to a boil in a large saucepan. Stir in orzo, reduce heat to medium, cover partially and simmer, stirring occasionally, until al dente.
  5. Drain in a colander and rinse in cold water. Transfer to a large bowl.
  6. Mix remaining ingredients into orzo. Add dressing and toss to coat. Serve immediately or chilled.

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