Greek Orzo Salad with Chickpeas Artichoke Hearts

Bursting with vibrant Mediterranean flavors, this Greek Orzo Salad with Chickpeas and Artichoke Hearts is the perfect blend of fresh, wholesome, and zesty ingredients. Tender orzo pasta forms the base, tossed with crisp cucumbers, juicy cherry tomatoes, and the briny goodness of Kalamata olives. Protein-packed chickpeas and tangy marinated artichoke hearts add satisfying texture, while creamy crumbled feta and aromatic fresh herbs like parsley and dill bring every bite to life. A simple yet flavorful vinaigrette of olive oil, lemon juice, red wine vinegar, garlic, and oregano ties it all together, making this salad the ultimate crowd-pleaser. Quick to prepare and even better when made ahead, this dish is ideal for meal prep, potlucks, or a refreshing weeknight dinner. Serve it chilled or at room temperature for a healthy, Mediterranean-inspired treat that’s sure to impress.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 cup orzo pasta
• 1 cup canned chickpeas (rinsed and drained)
• 1 cup marinated artichoke hearts (quartered)
• 1 cup cherry tomatoes (halved)
• 1 cup cucumber (diced)
• 1 medium red bell pepper (diced)
• 0.3333333333333333 cup Kalamata olives (sliced)
• 0.5 cup crumbled feta cheese
• 0.25 cup fresh parsley (chopped)
• 2 tablespoons fresh dill (chopped)
• 0.25 cup olive oil
• 3 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon red wine vinegar
• 1 garlic clove (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Bring a medium pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente. Drain the orzo and rinse it with cold water to cool it down. Set aside.

Step 2

In a large mixing bowl, combine the cooked orzo, chickpeas, artichoke hearts, cherry tomatoes, cucumber, diced red bell pepper, sliced Kalamata olives, crumbled feta cheese, chopped parsley, and chopped dill.

Step 3

In a small bowl, whisk together the olive oil, freshly squeezed lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper to make the dressing.

Step 4

Pour the dressing over the orzo salad ingredients in the large mixing bowl. Toss everything together gently until evenly coated.

Step 5

Taste and adjust the seasoning if necessary by adding more salt or lemon juice as desired.

Step 6

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.

Step 7

Serve chilled or at room temperature. Garnish with additional fresh parsley or dill if desired.

Nutrition Facts

Serving size	(1200.4g)

Amount per serving	% Daily Value*
Calories	2032.8

Total Fat 90.2g	0%
Saturated Fat 19.1g	0%
Polyunsaturated Fat 5.3g
Cholesterol 53.4mg	0%
Sodium 3469.3mg	0%
Total Carbohydrate 254.9g	0%
Dietary Fiber 42.1g	0%
Total Sugars 28.8g
Protein 64.7g	0%

Vitamin D 0IU	0%
Calcium 640.8mg	0%
Iron 20.4mg	0%
Potassium 2360.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 12.4%

Carbs: 48.8%