Greek Orzo Pasta with Chickpeas
A light, bright, and refreshing salad packed with veggies and flavor! This recipe is vegetarian and can be easily made vegan by omitting the feta cheese or replacing it with vegan feta.
Ingredients
- 3 tbsp olive oil
- 1/2 red onion, chopped
- 3 cloves garlic, minced
- 32 oz reduced-sodium chicken broth
- 16 oz orzo, dry
- 1/4 cup lemon juice
- 1 15-oz can chickpeas, drained and rinsed
- 1 pint cherry tomatoes, halved
- 8 oz feta cheese
- 1 small cucumber, sliced and quartered
- 1/3 cup kalamata olives, pitted and sliced
For The Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp The Spice Girl Kitchen Greek Seasoning
- 1 tsp The Spice Girl Kitchen Tri-Salt Blend, plus more to taste
Instructions
- Heat the olive oil in a pot over medium-high heat. Add onion and sautée for 3-5 minutes, or until they start to become translucent. Add in garlic and cook 1 additional minute.
- Add in chicken broth, orzo, and lemon juice, stir well. Simmer for 8-10 minutes or until orzo is al dente. Stir frequently so the orzo doesn't stick to the bottom. If there is leftover liquid, drain orzo. Transfer to a large bowl and place in the fridge to cool while you prep the remaining ingredients.
- Prep chickpeas, tomatoes, feta cheese, cucumber, olives as noted above in the ingredients section. Combine all ingredients in a large bowl and set aside.
- In a mason jar, add lemon juice, olive oil, The Spice Girl Kitchen Tri-Salt Blend, and The Spice Girl Kitchen Greek Seasoning. Seal and shake well to combine.
- Remove orzo from refrigerator and combine with other salad ingredients. Add dressing and stir again. Serve and enjoy!
Notes
- This recipe is vegetarian and can be easily made vegan by omitting the feta cheese or replacing it with vegan feta.
- You can serve this dish with pita bread, hummus, Greek-inspired chicken, lamb, shrimp, or white fish.