Fresh & Light Orzo Salad

Dressed with tons of dill and tossed with French feta, avocado, tomatoes and orzo, this 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
  • 8 oz crumbled French feta cheese
  • 1/4 cup chopped fresh dill
  • 1/4 cup diced red onion
  • 2 avocados ½ per person to top
  • 1 pint cherry tomatoes sliced to top
  • pita chips optional

For the Dressing:

  • 3 tablespoons olive oil
  • 3 tablespoons fresh lemon juice
  • 2 medium cloves garlic minced
  • 1 tablespoon 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 large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Combine the dressing to the orzo mixture and toss.
  4. Plate the salad and dress it up with avocado and tomatoes, salt and pepper. And perhaps 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
Fresh & Light Orzo Salad
Amount Per Serving (1 g)
Calories 460
* Percent Daily Values are based on a 2000 calorie diet.