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Creamy Greek Orzo Salad with Crispy Chickpeas

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Kosher salt and freshly ground black pepper

1 1/2 cups dried orzo

1 cup Greek yogurt ranch dressing, such as Hidden Valley 

Zest and juice of 1 lemon 

1/4 cup crumbled feta

1/4 cup chopped kalamata olives 

2 firm tomatoes, seeded and diced 

1 English cucumber, seeded and diced 

1/2 red onion, diced 

Crispy Chickpeas, recipe follows

1 tablespoon sliced fresh mint (chiffonade)

Crispy Chickpeas:

3 tablespoons olive oil

One 15-ounce can chickpeas, drained, rinsed and dried thoroughly 

1 teaspoon za'atar 


  1. Bring a large pot of water to a boil and salt generously. Cook the orzo according to the package instructions until al dente. Drain, rinse with cold water and drain again. Transfer to a large bowl.
  2. In a small bowl, whisk together the ranch dressing and lemon zest and juice. Toss the mixture with the orzo and season with salt and pepper. In layers or strips, add the feta, olives, tomatoes, cucumber and red onion. Garnish with the Crispy Chickpeas and fresh mint.

Crispy Chickpeas:

  1. Add the oil to a large skillet and heat over medium heat until shimmering. Add the chickpeas and fry, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, season with the za'atar and toss to coat. Let drain on a paper towel-lined plate.
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