A flavorful greek inspired orzo salad with chickpeas, artichoke hearts, kalamata olives, red bell peppers, tomatoes, dill, parsley and plenty of lemony flavor and nutty pine nuts.
Cook the orzo pasta according to package instructions.
In a large bowl add the cooked orzo, red bell pepper, onion, chickpeas, artichoke, olives, tomatoes, pine nuts, parsley, dill, lemon pepper and salt. Add the lemon juice and optional oil over top, toss well to coat. Add more lemon-pepper and salt to taste.
Serve chilled or at room temperature.
Salad is great alone. Also, try adding a small handful of leafy greens to your serving for added freshness and fiber. It’s delicious!
Leftovers can be stored in the refrigerate in an airtight container, for up to 5 – 6 days.
For a healthy option, look for artichoke hearts and olives packed in water, instead of oil.
Diced cucumber would be great in this salad. Simply substitute any vegetable or add it as an extra ingredient.
Use couscous as a replacement for the orzo if you like.
A little red wine vinegar would also be nice here, use 3 – 4 tablespoons.
Looking to change up the herbs? Oregano would be a great addition.