Prep Time: 30 minutes | Makes 6 Servings 


  • 1 pound dry orzo 
  • 1 yellow bell pepper, diced 
  • 1 cup diced cucumber 
  • 1/3 cup diced green onion 
  • 1/2 cup chopped parsley 
  • 1 cup diced cherry tomatoes 
  • 1 15 oz. can chickpeas, drained and rinsed 
  • 1/3 cup olive oil 
  • 1/4 cup white wine vinegar 
  • Juice of 1 lemon 
  • 1 teaspoon Dijon mustard 
  • 2 garlic cloves, minced 
  • 1 teaspoon dill weed 
  • 1 teaspoon Italian seasoning 
  • Salt & pepper, to taste 


Prepare the orzo according to package instructions. 

In a large bowl, add diced bell pepper, cucumber, green onion, parsley, tomato, and chickpeas. Prepare the dressing. In a small bowl, combine 1/3 cup olive oil, 1/4 cup white wine vinegar, lemon juice, 1 teaspoon Dijon mustard, garlic, 1 teaspoon dill, 1 teaspoon Italian seasoning, salt, and pepper. 

Once the orzo is finished cooking, immediately strain it and blanch it with cold water. 

Add the cold orzo to the large bowl and pour the lemon dressing over it. 

Toss to combine. 

Serve cool, and enjoy! 

Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at and follow on Instagram @the_hungry_hooker.