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Chickpea and Orzo Salad with Lemon-Parsley Vinaigrette


By The Apartment Kitchen (Visit website)



A few weeks ago, I made a lemon parsley salad dressing that turned out so tasty, I’ve started keeping it on hand in my fridge all the time. It’s light and fresh in flavor but still thick and hearty in texture – and makes tossing together salads like this a snap (perfect for weekend lunches, weeknight dinners, or even as part of your Easter celebration). The dressing will keep for up to a week in the fridge. I tend to like less oil in my dressings, so make sure you taste until you get the texture and flavor you like in your salad dressings!



Chickpea and Orzo Salad with Lemon-Parsley Dressing





Served 4 (or 8 as an appetizer/side).

Leftover Potential: This keeps well, but I’d recommend nixing the spinach if you plan on making this in advance – or just toss it in at the last minute.




Lemon-Parsley Dressing

juice and zest of 1 large lemon (or two if they’re small)

1/4 bunch parsley (about 1 cup – not packed)

2 Tbsp red wine vinegar

2 Tbsp dijon mustard

3 cloves garlic, smashed

1/3 cup olive oil, or more to taste

salt and lots of fresh ground pepper, to taste




Chickpea Orzo Salad

1/2 lb orzo, cooked (I used whole wheat)

1 (15 oz) can chickpeas, rinsed

1/2 red onion, thinly sliced

1 bunch green onions, chopped

1 European cucumber, chopped

1 pint cherry tomatoes, quartered

a few handfuls spinach

salt and pepper, to taste

lemon wedges, to taste (optional)




1. Combine the ingredients for the vinaigrette. I like to do this in my immersion blender – especially since it comes with a canister that’s the perfect size for making dressings. I just put everything inside, and blend until smooth.

2. Toss the orzo, chickpeas, red and green onions, cucumber, and tomatoes together in a large bowl. Add the salad dressing and toss to combine. Add the spinach at the last minute, and season with salt, pepper, and lemon juice.


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