Orzo Chickpea Cranberry Spinach Salad
A fresh, colorful salad packed with tender orzo, protein-rich chickpeas, sweet cranberries, fresh spinach, crunchy nuts, and a tangy honey-lemon dressing.
Servings
6
Ingredients
Salad
- 1 cup dry orzo pasta
- 1 (15 oz / 425 g) can chickpeas, drained and rinsed
- 4 cups baby spinach, roughly chopped
- ¾ cup dried cranberries
- ½ cup crumbled feta cheese
- ⅓ cup red onion, finely diced
- ⅓ cup sliced almonds, chopped pecans, or walnuts
- ¼ cup fresh parsley, chopped
Honey Lemon Dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
1. Cook the Orzo
- Bring a large pot of salted water to a boil.
- Cook the orzo according to package directions until al dente.
- Drain and rinse under cold water to stop the cooking.
- Let cool completely.
2. Make the Dressing
In a small bowl or jar, whisk together:
- Olive oil
- Lemon juice
- Honey
- Dijon mustard
- Garlic
- Salt
- Black pepper
Set aside.
3. Assemble the Salad
In a large serving bowl combine:
- Cooled orzo
- Chickpeas
- Spinach
- Dried cranberries
- Red onion
- Parsley
- Nuts
Toss gently.
4. Add Dressing
- Pour the dressing over the salad.
- Toss until everything is evenly coated.
5. Finish
- Fold in the feta cheese.
- Taste and adjust seasoning if needed.
6. Chill and Serve
- Refrigerate for 20–30 minutes before serving for the best flavor.
- Garnish with extra feta, cranberries, and parsley.
Optional Add-Ins
- Diced cucumber
- Chopped apple
- Roasted sweet potatoes
- Avocado
- Sun-dried tomatoes
- Grilled chicken
- Grilled shrimp
Nutrition (Approximate Per Serving)
- Calories: 320–380
- Protein: 10–13 g
- Carbohydrates: 42–48 g
- Fat: 14–18 g
- Fiber: 6–8 g
