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Mediterranean Roasted Zucchini and Crispy Chickpea Orzo Salad in a ceramic bowl on a wooden table.

Mediterranean Roasted Zucchini and Crispy Chickpea Orzo Salad

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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 345
Ingredients Method Notes

Ingredients
  

For the Salad:
  • - 8 oz 225g Orzo pasta (Whole wheat optional)
  • - 2 medium zucchinis cut into thick half-moons
  • - 1 can 15 oz / 400g chickpeas, rinsed, drained, and thoroughly dried
  • - 1/2 cup Kalamata olives pitted and halved
  • - 4 oz 115g Feta cheese, crumbled or cubed
  • - 1/4 cup fresh parsley finely chopped
  • - 1 tsp dried oregano
  • - 1/2 tsp garlic powder
  • - 3 tbsp extra virgin olive oil for roasting
  • - Salt and freshly cracked black pepper to taste
For the Lemon Vinaigrette:
  • - 1/4 cup extra virgin olive oil
  • - 3 tbsp fresh lemon juice approx. 1 large lemon
  • - 1 garlic clove finely minced
  • - 1 tsp Dijon mustard
  • - Salt and black pepper to taste

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Toss thick zucchini half-moons and dried chickpeas with 3 tbsp extra virgin olive oil, dried oregano, garlic powder, salt, and black pepper.
  3. Spread in a single layer and roast for 20-25 minutes, tossing halfway through, until zucchini is golden brown and chickpeas are crispy.
  4. Cook orzo pasta in salted boiling water until al dente. Drain well and transfer to a large mixing bowl.
  5. In a small jar or bowl, whisk extra virgin olive oil, fresh lemon juice, minced garlic, Dijon mustard, salt, and pepper until emulsified.
  6. Drizzle half of the vinaigrette over warm orzo pasta and toss to coat.
  7. Add roasted zucchini, crispy chickpeas, Kalamata olives, crumbled feta cheese, and chopped fresh parsley to the bowl.
  8. Pour remaining lemon vinaigrette over salad, toss gently, and serve warm or chilled.

Notes

- For long-term meal prep storage, store extra crispy chickpeas separately at room temperature to preserve their texture.
- Keep in an airtight container in the refrigerator for up to 4 days.