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A delicious fresh and vibrant lemon orzo salad recipe perfect for the spring and summer months.
Course Salad
Cuisine Greek, Mediterranean
Keyword big ass bowls, cool beans, healthy meal prep, meal prep salad, pasta salad, vegan meal prep
Prep Time 5 mins
Cook Time 20 mins
Servings 4
Calories 425.9
Author carleigh
Pot
chopping board
knife
Large bowl
- 8 oz orzo cooked and cooled
- 1 cup cherry tomatoes halved
- 1 red bell pepper diced
- 1 cup kalamata olives diced
- 1 red onion diced
- ½ cup fresh parsley diced
- ½ cup vegan feta crumbled
- ¾ cup chickpeas canned, drained & rinsed
Lemon Dressing
- 2 lemons squeezed
- 1 tsp black pepper
- ½ tsp salt
- 1 tbsp extra virgin olive oil optional
Cook the orzo according to package directions and allow to cool.
Assemble dressing ingredients in a jar.
Add all salad ingredients to a bowl and drizzle on the dressing. Toss and enjoy immediately or store in the fridge for up to 3 days.
Calories: 425.9kcal | Carbohydrates: 65.1g | Protein: 16.3g | Fat: 13.1g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 6.7g | Cholesterol: 10mg | Sodium: 1002mg | Potassium: 537mg | Fiber: 8.5g | Sugar: 8.6g | Vitamin A: 1901.5IU | Vitamin C: 87.6mg | Calcium: 83.9mg | Iron: 3.1mg