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
- 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
Instructions
- 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.
- 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.
- 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.
- 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
