Lemon Orzo Salad with Baby Spinach and Chickpeas
Lemon Orzo Salad with Baby Spinach and Chickpeas is a refreshing and vibrant dish perfect for any occasion. This delightful salad combines tender orzo pasta with fresh baby spinach, protein-packed chickpeas, and a zesty lemon dressing. Bursting with flavor and color, it’s ideal for picnics, lunchboxes, or as a light dinner. Easy to prepare and packed with nutrients, this salad will become a favorite at your table!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups fresh baby spinach
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese (optional)
Instructions
- Cook the orzo in a pot of boiling salted water for 8-10 minutes until al dente. Drain and let cool.
- In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and pepper.
- In a large bowl, combine cooked orzo, chickpeas, spinach, cherry tomatoes, and feta cheese if using.
- Pour dressing over the salad and mix gently to combine.
- Allow the salad to sit for at least 15 minutes before serving to enhance flavors.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
Keywords: Customize your salad by adding roasted vegetables or swapping chickpeas for black beans. Store leftovers in an airtight container in the fridge for up to three days.