Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing

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Our herb garden is going crazy this year. I can’t keep up with our basil, it is out of control. I’ve been adding basil to salads, sandwiches, pizza, I’ve made pesto, strawberry basil sorbet, etc. Every time I walk outside it looks like I haven’t touched it though. I guess it is a good problem to have since basil is my favorite herb:) One of my new favorite salads is this Orzo Salad with Artichokes, Tomatoes, Chickpeas, and Feta. I made a lemon basil dressing to go with the salad and it is amazing.

I love orzo pasta salads and this one is top notch! I added in artichokes, tomatoes, chickpeas, and feta cheese. The chickpeas added a nice “crunch” with the creamy feta. Plus, they are a good source of protein. The lemon basil dressing was super easy to make. I combined all of the ingredients in the blender and had a wonderful dressing in seconds. I poured the dressing over the salad and stirred it up.

This salad is great at room temperature or chilled. We ate it for dinner and for lunch the next day. If you are looking for a new salad recipe, make this Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing. It is fresh, healthy, and delicious. And if your garden is full of basil, this is the perfect recipe for you! Enjoy!

On Monday, I was on a local television station, Studio 5, to do a live cooking segment. I made one of my favorite recipes, Strawberry Nutella Muffins. If you want to see the clip from the show, you can visit the Studio 5 website! It was fun!

Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing

Servings
6 -8 servings

Ingredients

  • 4 cups vegetable broth you can use water
  • 1 1/2 cups orzo
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1 cup chopped artichoke hearts
  • 1 cup chopped tomatoes
  • 1 cup feta cheese
  • Salt and pepper to taste
  • For the Lemon Basil Dressing:
  • 3/4 cup basil leaves packed
  • 2 cloves garlic smashed
  • 1/2 teaspoon kosher salt
  • 3 tablespoons fresh lemon juice
  • 1/3 cup extra-virgin olive oil

Instructions

  1. 1. Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer and rinse with cold water. Drain completely and transfer the orzo to a large bowl.
  2. 2. Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined. Season with salt and pepper.
  3. 3. To make the dressing: in a blender or food processor, blend the basil, garlic, salt, and lemon juice until smooth. With the motor running, slowly add the oil. Blend until combined.
  4. 4. Pour dressing over orzo salad and stir until well combined. Serve salad immediately or chilled.

If you like this Orzo Salad with Artichokes, Tomatoes, Chickpeas, Feta & Lemon Basil Dressing, you might also like:

Mediterranean Orzo Salad from Andrea’s Recipes
Cherry Tomato Orzo Salad with Simply Recipes
Orzo Super Salad Β from 101 Cookbooks
Β Lemon Orzo Salad with Asparagus, Spinach, and Feta from Two Peas and Their Pod

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. This looks delicious! I’ve been looking for a way to use orzo since I’ve had it laying about in my cupboard from Wedding Soup Attempt #1 a while back…I just might try this one. It looks like a perfect, light meal for the summer!

  2. We just had rack of lamb last weekend and I was thinking next time I’d really like to make an orzo dish to go with it … and guess what? this is the one! Looks so yummy, I can’t wait to try it!

  3. Oh, this looks so good! I’m bummed though because the first basil plant I haven’t managed to kill became really abundant and some little critter has eaten it down to a nub! I’m so frustrated!
    Oh well, I know I can buy it at the store!

  4. Ahhhh, one of the most delicious salads ever in existence. And I don’t say that lightly.

    Congrats on the cooking segment! Your baby bump is so adorable, you pretty mama! πŸ™‚

  5. I started gardening just from this year and i really have very less knowledge on this. Started with my fav herb basil and it’s still growing πŸ™‚

  6. I made this for dinner last night and it was delicious! I roasted the chickpeas before I added them to the salad though – I have to have crunch! It was delicious and the dressing is to die for. This salad was the perfect diner for a hot Texas summer! Thanks for sharing!

  7. Living in Arizona our summers last longer than any other part of the country which is why I’m always looking for new, refreshing salads to try. Can’t wait to try this.
    Marti

  8. I made this today and it’s awesome! I just discovered your website a few days ago and already I have several recipes bookmarked. =) Your recipes incorporate several things that I look for – chickpeas (a fav), fresh vegetables/herbs, a grain, with a simple dressing & easily modified to be vegan. Easy and inexpensive as well! Thanks for sharing your talents! -Kaycie

  9. I cannot even put into words how yummy this salad was!! The thing that really made this salad was the delicious basil dressing. I left out the chickpeas and it was still to die for! Thank you!!

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