Feta, Ricotta & Cranberry Orzo with Chickpeas and Lemon Vinaigrette

Description

Fresh, colorful, and bursting with Mediterranean flavor, this Feta, Ricotta & Cranberry Orzo with Chickpeas and Lemon Vinaigrette is the perfect balance of creamy, tangy, sweet, and savory. Tender orzo pasta is tossed with protein-rich chickpeas, creamy ricotta, salty feta cheese, sweet dried cranberries, fresh herbs, and a bright homemade lemon vinaigrette that ties every ingredient together beautifully. It’s a refreshing salad that’s satisfying enough to serve as a light meal while also making an impressive side dish for gatherings.

This Mediterranean-inspired recipe is ideal for meal prep because the flavors continue to develop as it chills. The orzo absorbs the lemon dressing while the creamy cheeses soften into the pasta, creating a rich yet refreshing texture. Chickpeas provide plant-based protein and fiber, making this dish filling without feeling heavy. The dried cranberries add little bursts of sweetness that perfectly complement the tangy feta and fresh lemon.

Whether you’re preparing lunch for the week, serving a summer barbecue, packing a picnic, or looking for a healthy dinner option, this orzo salad is easy to make, incredibly versatile, and guaranteed to impress. Serve it chilled alongside grilled chicken, salmon, shrimp, or enjoy it on its own as a wholesome Mediterranean meal.

Ingredients For the Salad

• 1½ cups dry orzo pasta
• 1 can (15 oz) chickpeas, rinsed and drained
• ¾ cup crumbled feta cheese
• ½ cup whole milk ricotta cheese
• ½ cup dried cranberries
• ¼ cup finely diced red onion
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh mint
• Zest of 1 lemon

For the Lemon Vinaigrette

• ¼ cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp red wine vinegar
• 2 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp black pepper

Optional Garnish

• Extra feta cheese
• Fresh basil leaves
• Cracked black pepper
• Lemon wedges
• Toasted pine nuts or chopped pistachios

Instructions

1. Bring a large pot of salted water to a boil.
2. Cook the orzo according to the package directions until al dente.
3. Drain and rinse under cold water until completely cooled.
4. Transfer the cooked orzo to a large serving bowl.
5. Add the chickpeas, dried cranberries, diced red onion, parsley, basil, mint, and lemon zest.
6. Gently fold in the ricotta cheese and crumbled feta.
7. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, honey, oregano, salt, and black pepper until smooth.
8. Pour the vinaigrette over the salad.
9. Toss gently until everything is evenly coated without breaking up the ricotta too much.
10. Taste and adjust the seasoning with additional lemon juice, salt, or pepper if needed.
11. Cover and refrigerate for at least 30 minutes before serving.
12. Garnish with extra feta, basil leaves, toasted pine nuts, and lemon wedges.
13. Serve chilled or slightly cool.

Tips

• Cook the orzo just until al dente to keep the salad from becoming mushy.
• Fresh lemon juice provides the brightest flavor.
• Fold the ricotta in gently so small creamy pockets remain throughout the salad.
• Toasted pine nuts or pistachios add wonderful crunch.
• Add diced cucumber or spinach for extra freshness.
• Grilled chicken or shrimp turns this into a complete high-protein meal.
• The salad tastes even better after resting in the refrigerator for a few hours.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Stir before serving since the dressing naturally settles.
• Add a drizzle of olive oil or an extra squeeze of lemon if serving after refrigeration.
• This salad is excellent for meal prep, potlucks, and packed lunches.

Q&A

Can I make this ahead of time?
Yes. In fact, the flavors improve after several hours in the refrigerator.

Can I substitute another cheese?
Absolutely. Goat cheese, fresh mozzarella pearls, or cottage cheese all work well.

Can I make it gluten-free?
Yes. Simply use gluten-free orzo or another gluten-free small pasta.

What should I serve with this salad?
It pairs beautifully with grilled chicken, baked salmon, shrimp skewers, turkey meatballs, roasted vegetables, lamb, or warm pita bread with hummus.

Servings

Serves 6

Nutrition (Approx. Per Serving)

• Calories: 385
• Protein: 14g
• Carbohydrates: 41g
• Fat: 19g
• Saturated Fat: 6g
• Fiber: 6g
• Sugar: 10g
• Sodium: 460mg
• Cholesterol: 25mg
• Potassium: 320mg
• Calcium: 18% DV
• Iron: 12% DV
• Vitamin C: 12% DV