Lemon Basil Greek Orzo Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh orzo salad with chickpeas, zucchini, spinach, and feta dressed with lemon and basil. Ready in 25 minutes, it's bright and herbaceous, perfect for potlucks, meal prep, or alongside grilled proteins.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pounds orzo (cooked according to package directions and drained)
- 3 tablespoons olive oil for pan + more for finished dish (as desired)
- 1 medium sweet Vidalia onion (diced small)
- 1 medium zucchini (diced into half moons)
- one 15-ounce can garbanzo beans (drained and rinsed (I use low salt))
- 2 + teaspoons kosher salt (or to taste)
- 1 + teaspoon freshly ground black pepper (or to taste)
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 2 to 4 cloves garlic (pressed or finely minced)
- 5 ounces fresh spinach (about 4 giant handfuls)
- 1/2 English cucumber (diced into small half moons)
- 1 pound sliced cherry or grape tomatoes (or to taste)
- 1/4 to 1/3 cup cup fresh basil loosely measured (chiffonade (in ribbons); or to taste)
- 1 teaspoon lemon zest (or to taste)
- 3 tablespoons lemon juice (or to taste)
- 6 ounces crumbled feta cheese
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 864mg
- Total sugar
- 33g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 221mg
- Calcium
- 222mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 864MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.