I love a summery Greek salad and today we’re taking it from a side to a main – this is one of my favourite meal prep lunches and it only takes about 20-25 minutes!
INGREDIENTS
Greek salad:
Tomatoes (I use cherry tomatoes for maximum sweetness)
Cucumber
Green pepper
Feta cheese (or a plant-based Greek block)
Kalamata olives
Red onion
Additions:
Chickpeas (canned or jarred)
Orzo
Dill
Parsley
Dressing:
Extra-virgin olive oil
Oregano
Lemon juice
TIPS & NOTES
This is one of the easiest recipes in my rotation, so I’ll keep this section brief! The important element is to completely cook the orzo (not al dente) and rinse it in cold water to remove excess starch that will stick it together.
Greek Salad with Chickpeas & Orzo
A whole meal twist on the classic Greek salad
Ingredients
- 170g of cucumber (half, remove the seeds with a spoon and cut into semicircles)
- 165g of cherry tomatoes (halved)
- 1/2 a small red onion (finely diced)
- Green pepper (diced)
- 70g of feta cheese (cubed)
- 75g of kalamata olives (halved)
- A handful (c.5g) of dill (large stems removed, finely chopped)
- A large handful (c.10g) of parsley (large stems removed, finely chopped)
- 150g of chickpeas (drained and rinsed)
- 85g of orzo pasta
- Juice of 1/2 a lemon
- 20g of extra-virgin olive oil
- 1 tsp of oregano
- Salt and pepper to taste
Directions
- Boil the kettle
- Cook the orzo in a lidded saucepan of salted boiling water over a medium heat as per pack instructions
- Once the orzo is cooked, rinse under cold water to separate and cool 4, Make the dressing by shaking up or whisking together the extra-virgin olive oil with a good amount of salt and pepper, the lemon juice and oregano
- Add to a salad bowl the feta, cooled orzo, chickpeas, olives, red onion, cherry tomatoes, dill, parsley and green pepper, drizzle over the dressing and toss together before serving
Let me know if you try this salad!
But First, Food 
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