Lemon Dill Orzo Broccoli Salad

This Lemon Dill Orzo Broccoli Salad is packed with veggies, whole wheat orzo and salty feta cheese.  Everything is mixed with an easy lemon dressing, making this vegetarian broccoli salad satisfying and flavorful!

I know you all love a good broccoli salad, so I’m excited to share this new Lemon Dill Orzo Broccoli Salad today!  It’s packed with whole wheat orzo, fresh broccoli, sweet peas, chickpeas and feta.  I usually enjoy this orzo salad for a snack or a light, but filling lunch and it hits the spot every time!

Each serving of this delicious orzo salad is packed with about 13 grams of protein, making it a great option for a meal prep lunch or even easy dinner!

Lemon Dill Orzo Broccoli Salad Recipe Ingredients

• Orzo – I used whole wheat orzo for this salad to add some extra nutrients, but you can use regular orzo, or even gluten free orzo if you like.
• Broccoli – This is a raw broccoli salad.  I enjoy the crunch of raw broccoli and it doesn’t seem to affect my stomach much.  If you don’t do well with raw broccoli, you can add the broccoli to the pot or orzo at the end of cooking, just to soften it a bit.
• Chickpeas – I used a can of chickpeas that I drained and rinsed.  Chickpeas add extra protein and I just happen to love them, so they made a great addition!
• Peas – I used frozen sweet green peas that I ran under some warm water to thaw.  Peas are a spring veggie and go well with the broccoli.
• Red Onion – If you know me, you know I add raw red onion to all my salads!  If raw red onion isn’t your thing, you can omit it and instead add diced green onion, which is a little milder.
• Feta Cheese – Feta cheese adds creaminess and saltiness to this orzo salad.  You can use regular or dairy free feta cheese.  These days you can find dairy free feta at most grocery stores.  I also have this Vegan Feta Cheese Recipe if you are interested!
• Dill – Any fresh herbs will work for this recipe, but dill goes so well with lemon and peas.  
• Lemon – I used both lemon zest and lemon juice for this salad.
• Red Wine Vinegar – If you want you can just use lemon, but I like to add a little bit of red wine vinegar for some extra zing!
• Garlic – I do add raw garlic to this salad.  If you don’t like raw garlic, you can omit it and use about 1/2 teaspoon of granulated garlic instead.
• Olive Oil – The dressing is very simple and made from just some oil and lemon juice.  I used extra virgin olive oil, but you can use whatever kind of oil you prefer.
• Salt and Pepper – To taste.

How To Make This Easy Lemon Dill Orzo Broccoli Salad Recipe

1. Start by preparing your orzo.  Bring a large pot of water to a boil and add orzo.  Cook according to package directions.  Drain orzo and add it back to the pot.  I like to drizzle with a small amount of olive oil and a pinch of salt and pepper.  Mix everything together and let cool until ready to use.
2. To a large bowl, add your chopped broccoli, chickpeas, peas and red onion.  Next, add the cooled orzo in and give everything a big stir.
3. Lastly, add in the feta cheese, dill, lemon zest and juice, garlic and olive oil.  Give the salad a big mix and season with salt and pepper, to taste.

Orzo Salad Frequently Asked Questions

• Is this recipe gluten free?  No, but you can easily use gluten free orzo in place of whole wheat orzo and it will be gluten free!
• Is this recipe vegan?  I used regular feta cheese, but it can easily be made vegan by using vegan feta cheese.
• Can the broccoli be cooked instead of being raw?  Yes, if you aren’t able to digest raw broccoli very well, you can add the broccoli to the pot with the orzo and let it boil for a couple of minutes before draining.  This will help soften it and make it easier to digest.
• How long will leftovers last?  This is a very hearty salad, so leftovers should last 4-5 days, when stored in an airtight container in the refrigerator.

Have a question I didn’t answer?  Ask me in the comment section below and I will get back to you ASAP!

Looking For More Veggie Packed Salad Recipes?

Lemon Zucchini Couscous Salad

Quinoa and Edamame Salad with Ginger Tahini Dressing

Rice Salad with Chickpeas and Kale

Cucumber Edamame Salad

Rainbow Veggie Salad

Lemon Dill Orzo Broccoli Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 8 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This Lemon Dill Orzo Broccoli Salad is packed with veggies, whole wheat orzo and salty feta cheese.  Everything is mixed with an easy lemon dressing, making this vegetarian broccoli salad satisfying and flavorful!

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups uncooked whole wheat orzo
• 4–5 cups chopped broccoli florets
• 1 (15 oz) can chickpeas, rinsed and drained
• 1/2 cup diced red onion
• 1 1/2 cups thawed sweet green peas
• 1 cup feta cheese crumbles
• 1/3 cup chopped dill, lightly packed
• 1–2 cloves garlic, minced
• Zest and juice of one large lemon
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Start by preparing your orzo.  Bring a large pot of water to a boil and add orzo.  Cook according to package directions.  Drain orzo and add it back to the pot.  I like to drizzle with a small amount of olive oil and a pinch of salt and pepper.  Mix together and let cool until ready to use.  The oil will help the orzo not to stick together.
2. To a large bowl, add your chopped broccoli, chickpeas, peas and red onion.  Next, add the cooled orzo in and give everything a big stir.
3. Lastly, add in the feta cheese, dill, lemon zest and juice, red wine vinegar, garlic and olive oil.  Give the salad a big mix and season with salt and pepper, to taste.
4. Orzo salad can be enjoyed immediately or kept fresh in the refrigerator for about 4 days.

Notes

Lots of notes in the post text!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Salad, Vegetarian
• Method: Stovetop
• Cuisine: American