Lunch · 25 min · mediterranean

Fresh Orzo Salad

This is the kind of Mediterranean lunch you’ll make on repeat — orzo and chickpeas, 25 minutes, big payoff. The macros do the talking: 11g protein, 47g carbs, and 15g fat in every 370-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Orzo
• 1 15-oz can Chickpeas
• 2 cups Cherry tomatoes
• 1 Cucumber
• 1/2 Red onion
• 3/4 cup Feta
• 1/4 cup Olive oil
• 1 Lemon
• 1 tsp Oregano

Steps

1. Boil the orzo until just al dente, then rinse under cold water to stop the cooking — warm orzo drinks dressing and turns gummy.
2. Whisk the olive oil, lemon juice, oregano, and salt into a bright dressing.
3. Toss the cooled orzo with the chickpeas, halved tomatoes, diced cucumber, and thin-sliced onion.
4. Crumble the feta over the top in big, proud chunks.
5. Dress generously and rest 15 minutes so the grains drink it up.
6. Taste and re-season; cold salads always need more salt than you think.

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