Mediterranean Orzo Salad

Dressed with tons of dill and tossed with French feta, avocado, tomatoes and orzo, this Mediterranean Orzo Salad hits the spot! Garbanzo beans add in some fiber & protein and sea salt pita chips give it a light, salty crunch.

Course Lunch, Main Course, Salad
Cuisine Greek, Mediterranean
Keyword greek salad, pasta salad, salad with feta
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 460 kcal


  • 1 cup uncooked orzo
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2.5 cups chopped cucumber
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh dill
  • 8 oz crumbled French feta cheese
  • 2 avocados ½ per person to top
  • 1 pint cherry tomatoes halved to top
  • pita chips optional

For the Lemon Dressing:

  • 3 Tbs olive oil
  • 3 Tbs fresh lemon juice
  • 2 medium cloves garlic minced
  • 1 Tbs finely chopped fresh dill
  • Salt and freshly ground black pepper to taste


  1. Cook orzo pasta according to package directions. Drain and rinse with cool water to stop the cooking process. Set aside to cool.
  2. In a small bowl, whisk together olive oil, lemon juice, garlic, 1 Tbs dill, salt, and pepper.

  3. In a large bowl, combine orzo, chickpeas, cucumbers, red onion, feta, and dill. Combine the dressing with the orzo mixture and gently toss.

  4. Plate the salad. Layer plate with sliced avocado, cherry tomatoes, salt + pepper. And a side of pita chips!


Omit the feta to make this salad a Vegan dish and cut the calories and fat. Add olives or a little extra salt to make up for the tangy feta.

Nutrition information does not include pita chips which are optional.

adapted from

Nutrition Facts
Mediterranean Orzo Salad
Amount Per Serving (1 g)
Calories 460
* Percent Daily Values are based on a 2000 calorie diet.