I got back from hot and humid Austin, Texas on Sunday. I was hoping to come home to a cooler climate, but Utah is on fire this week. It is HOT! Summer is definitely here!
Hot weather and too much food in Austin means I am eating healthy this week. For lunch, I made one of our favorite salads, Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, and Feta. This salad is light, simple, and healthy…and perfect for a hot summer day!
I love using DeLallo’s Organic Whole Wheat Orzo to make this salad. It is hands down my favorite orzo. Look for it in the pasta aisle….and keep reading because we teamed up with our friends at DeLallo for a HUGE DeLallo giveaway. We love all of their products! The whole wheat orzo pasta has a slight nutty flavor, but it isn’t heavy. It is nice and light and so good in salads!
I love this salad for many reasons-it is fresh, easy to make, keeps well in the fridge, and travels well. I love keeping a bowl in the fridge so I can pull it out for a light lunch or simple dinner. I also love making it for summer parties and picnics. It travels well and everyone loves it. It goes great with any meal! And sometimes it is our meal. It can be served as a side dish or main dish. Give me this orzo pasta salad and a slice of cold watermelon and I am in heaven!
If you are looking for a healthy summer salad, give this Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta a try! It is a summer staple at our house!
Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta
- Prep Time
- 5 minutes
- Cook Time
- 8 minutes
- Total Time
- 15 minutes
For the Salad:
- 1 cup uncooked orzo we use DeLallo Organic Whole Wheat Orzo
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup chopped cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/4 cup diced red onion
For the Dressing:
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 tablespoon finely chopped fresh dill
- Salt and freshly ground black pepper to taste
Cook orzo pasta according to package directions. Drain the orzo and rinse with cold water to stop the cooking and to wash away some of the starches. Allow the pasta to cool.
In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion.
In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Drizzle over salad and stir until ingredients are well coated. Serve immediately or chilled.
If you like this Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill, & Feta, you might also like:
- Lemon Orzo Salad with Asparagus, Spinach, & Feta from Two Peas and Their Pod
- Cherry Tomato Orzo Salad from Simply Recipes
- Roasted Butternut Squash Orzo Salad from Two Peas and Their Pod
- Carrot & Orzo Salad from Budget Bytes
Disclosure: This post is in partnership with DeLallo and DeLallo is providing the giveaway, but our opinions are our own.