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Creamy Greek Orzo
Creamy Greek Orzo
Serves: 6
Cook Time: 25mins

This Creamy Greek Orzo recipe is perfect for a quick weeknight dinner or a light lunch!


For the Orzo:

Salt and Pepper

1 ½ cups dried orzo

1 cup Greek yogurt ranch dressing

Zest and juice of 1 lemon

¼ cup crumbled feta

¼ cup chopped kalamata olives

2 tomatoes (diced)

1 English cucumber

½ red onion, diced

1 Tbsp fresh mint 

For the Crispy Chickpeas:

3 tablespoons olive oil

15 Oz can chickpeas (drained, rinsed, and dried)

1 teaspoon za'atar


1. Cook the Orzo

 Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.

2. Make the Crispy Chickpeas 

In a large skillet, heat the olive oil over medium-high heat. Add the dried chickpeas and spread them out in a single layer. Cook, stirring occasionally, until the chickpeas are golden and crispy, about 10-15 minutes. Transfer them to a bowl and season with za'atar. Then, let them drain on a paper towel.

3. Prepare the Dressing

In a separate bowl, combine the Greek yogurt ranch dressing, lemon zest, and lemon juice. 

4. Mix the Salad

Add the cooked orzo to the dressing and toss to coat evenly. Gently fold in the crumbled feta, chopped kalamata olives, diced tomatoes, diced cucumber, and diced red onion. Mix until all ingredients are well combined.

5. Serve

Top the orzo salad with crispy chickpeas. Garnish with mint and enjoy!


1. Dry Your Chickpeas 

Make sure your chickpeas are thoroughly dried before frying to achieve maximum crispiness.

2. Make Ahead

The orzo salad can be made a day ahead and stored in the fridge. Add the crispy chickpeas just before serving to maintain their crunch.

3. Versatile Veggies

Feel free to add or substitute your favorite veggies, like bell peppers or artichoke hearts, for a personalized touch.