Lemon Orzo Salad with Baby Spinach and Chickpeas
Lemon Orzo Salad with Baby Spinach and Chickpeas is a vibrant, refreshing dish perfect for warm weather dining. This delightful salad features tender orzo pasta, nutritious baby spinach, and protein-packed chickpeas all tossed in a zesty lemon dressing. Whether served as a light lunch or at summer gatherings, this salad is easy to prepare and visually stunning, making it an ideal choice for meal prep or entertaining.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 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, drained and rinsed
- Juice of 2 fresh lemons
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- ½ cup crumbled feta cheese (optional)
Instructions
- Cook the orzo in salted boiling water according to package instructions (about 8-10 minutes). Drain and cool.
- In a small bowl, whisk together lemon juice and olive oil; season with salt and pepper.
- In a large bowl, combine cooled orzo, chickpeas, spinach, and feta if using.
- Drizzle dressing over the salad and gently toss to combine.
- Chill for 30 minutes if desired before serving.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 290
- Sugar: 2g
- Sodium: 330mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg