Mediterranean Orzo & Cranberry Chickpea Salad with Feta & Lemon Oregano Dressing
Prep Time: 15 minutes
Cook Time: 10 minutes (for the orzo)
Total Time: 25 minutes
Serves: 4
This Mediterranean Orzo & Cranberry Chickpea Salad is a colorful and satisfying salad that balances savory and sweet flavors perfectly. Tender orzo, creamy chickpeas, tangy feta, and juicy cherry tomatoes are tossed with sweet dried cranberries and a zesty lemon oregano dressing. It’s light yet filling, easy to make, and ideal for meal prep, picnics, or a quick weekday lunch.
Ingredients
1 cup orzo pasta, cooked and cooled
1 can (400 g) chickpeas, drained and rinsed
½ cup dried cranberries
½ cup crumbled feta cheese
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tsp dried oregano
Salt & black pepper, to taste
Fresh parsley, for garnish
Instructions
Cook the Orzo:
Bring a pot of salted water to a boil. Add orzo and cook according to package directions (usually 8–10 minutes).
Drain, rinse under cold water to stop cooking, and let cool completely.
Prepare the Dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, dried oregano, salt, and black pepper. Taste and adjust seasoning as needed.
Assemble the Salad:
In a large bowl, combine cooled orzo, chickpeas, cranberries, cherry tomatoes, and red onion.
Add the Dressing:
Pour the dressing over the salad and toss gently to coat everything evenly.
Add the Cheese & Herbs:
Fold in crumbled feta cheese and garnish with fresh parsley.
Chill & Serve:
Serve immediately or chill for 20–30 minutes to let the flavors blend.
Tips & Variations
Customize Your Dressing:
Add 1 tsp honey for a touch of sweetness.
Use fresh oregano or basil for a more fragrant twist.
For extra tang, mix in a teaspoon of Dijon mustard.
Pasta Swaps:
Replace orzo with couscous, quinoa, or farro if you prefer.
Whole-wheat orzo works great for added fiber.
Add More Veggies:
Try cucumber, bell peppers, or roasted zucchini for more crunch and freshness.
Add spinach or arugula to turn it into a leafy salad.
Protein Boost:
Add grilled chicken, tuna, or shrimp for a complete meal.
Crumbled tofu or edamame work well for a vegetarian protein option.
Make-Ahead Tip:
Prepare all ingredients and dressing separately. Mix just before serving to keep it fresh.
It stores well in the fridge for up to 3 days.
Flavor Enhancers:
Add a handful of toasted pine nuts or almonds for crunch.
Sprinkle with sumac or chili flakes for a little heat.
Q&A
Q: Can I serve this warm instead of chilled?
Yes! You can serve it slightly warm if you prefer a cozy option. Just toss the freshly cooked orzo with the dressing while still warm so it absorbs more flavor.
Q: How can I make this dairy-free?
Simply skip the feta or use a plant-based feta alternative.
Q: Can I use fresh cranberries instead of dried?
Not recommended, as fresh cranberries are quite tart. Dried cranberries balance the dish with a gentle sweetness.
Q: What’s the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Q: Is this salad good for meal prep?
Absolutely! It holds up very well and even tastes better the next day as the flavors meld together.
Nutrition
(Per Serving, Approximate)
Calories: 330
Protein: 11 g
Fat: 14 g
Carbohydrates: 42 g
Fiber: 6 g
Sugar: 8 g
Sodium: 420 mg
(Values vary slightly depending on brand and portion size.)
Conclusion
This Mediterranean Orzo & Cranberry Chickpea Salad with Feta & Lemon Oregano Dressing brings together the perfect mix of bright, tangy, and hearty flavors. It’s a refreshing and protein-packed dish that works as a side, a light lunch, or even a main meal. Each bite delivers a balance of citrus, herbs, and sweet-tart cranberries — simple, colorful, and deliciously Mediterranean.