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Lemon Orzo Salad

Georgina Burgess
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Course Dinner, Lunch, Main Course, Salad
Servings 4

Ingredients
  

  • 150 grams orzo (uncooked)
  • 1/3 a cucumber diced
  • 80 grams olives chopped into halves or quarters
  • 3/4 cup cherry tomatoes diced
  • 1/2 a large red onion diced
  • 400 grams cooked chickpeas I use Perello chickpeas
  • 1 handful fresh parsley

Dressing:

  • 60 ml extra virgin olive oil
  • 1 clove garlic minced
  • 1 lemon juiced
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1/2 tsp sugar

Instructions
 

  • Boil the orzo according to packet instructions until tender. Set aside.
  • Make the dressing by combining all the ingredients together in a jar or small bowl and shake or whisk. Taste and add any more seasonings to your preference.
  • Add all the ingredients to a large bowl and drizzle over the dressing, or layer up in salad jars with the dressing at the bottom (so it doesn't get soggy!)