Lemon Dill Chickpea Orzo Salad

Need a dish that’ll make your taste buds do a happy dance? This Lemon Dill Chickpea Orzo Salad is about to become your new obsession! Bright, zesty, and packed with protein, it’s the perfect balance of hearty and refreshing that’ll have everyone asking for the recipe.

What makes this salad truly special is the magical combination of tangy lemon, fragrant dill, and creamy tahini dressing that coats every bite. The Brussels sprouts add an unexpected crunch, while the chickpeas bring satisfying protein to the party. It’s meal prep friendly, potluck perfect, and versatile enough to serve as a main dish or spectacular side!

Ingredients

For the salad:

• 1½ cups uncooked orzo
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups brussels sprouts, shredded or thinly sliced
• ½ red onion, diced
• ½ cup fresh dill, finely chopped

For the Lemon Dill Dressing:

• ⅓ cup fresh lemon juice
• 1 clove garlic, minced or pressed
• 2 tablespoons tahini
• 3 tablespoons olive oil
• ¼-¾ teaspoon red pepper flakes (adjust to your heat preference)
• ¾ teaspoon salt
• ½ teaspoon pepper

Steps

1. Bring a medium sized pot of water to a rolling boil over high heat. Add a generous pinch of salt (about 1 teaspoon) to the water for flavor, then add the orzo and cook according to package instructions, usually 8-10 minutes until al dente. Stir occasionally to prevent sticking—this is especially important with small pasta like orzo.
2. While the orzo cooks, prepare the dressing by adding the ⅓ cup fresh lemon juice, 1 minced garlic clove, 2 tablespoons tahini, 3 tablespoons olive oil, red pepper flakes, ¾ teaspoon salt, and ½ teaspoon pepper to a large bowl. Whisk vigorously until the mixture is smooth and emulsified, about 30 seconds. If the tahini is too thick, add 1 teaspoon of warm water at a time until it reaches a pourable consistency.
3. When the orzo is cooked, drain it thoroughly in a fine-mesh strainer. For a cold salad, rinse under cold running water for 30-60 seconds while gently stirring with a spoon to cool it down quickly and stop the cooking process. Shake the strainer several times to remove excess water, as too much moisture will dilute your dressing.
4. Add the drained orzo to the bowl with the dressing along with the chickpeas, shredded brussels sprouts, diced red onion, and chopped dill. Toss everything together gently but thoroughly using two large spoons or tongs, ensuring all ingredients are evenly coated with dressing. Let the salad sit for 5 minutes to allow flavors to meld, then taste and adjust seasoning with additional salt and pepper if needed.

Notes:

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. When serving again, revive the flavors with a fresh squeeze of lemon juice or a light drizzle of olive oil, as the pasta will absorb some of the dressing over time.
• Gluten-Free Option: Substitute the orzo with your favorite gluten-free pasta variety. Rice-based or corn-based small pasta shapes work best and maintain a similar texture.
• Oil-Free Version: Replace the 3 tablespoons of olive oil with an additional 1½ tablespoons of tahini plus 1-2 tablespoons of water to achieve the right consistency. This maintains the creamy texture while eliminating added oils.

Smart Swaps

• White beans instead of chickpeas (1:1 ratio) – creates a creamier texture while maintaining protein content
• Fresh mint can replace or complement the dill (use ¼ cup) – adds a cooling dimension to the flavor profile
• Quinoa instead of orzo (use 1 cup uncooked) – makes the dish gluten-free and adds extra protein

Make It Diabetes-Friendly

• Replace orzo with ¾ cup uncooked quinoa (reduces carbs by approximately 15g per serving)
• Increase brussels sprouts to 3 cups while reducing orzo to 1 cup (lowers glycemic impact)
• Add 1 tablespoon of chia seeds to the dressing (adds fiber that slows carbohydrate absorption)
• Serve smaller portions (½ cup) alongside a protein source like grilled chicken to balance blood sugar response

Pro Tips

• Massage the shredded brussels sprouts with a pinch of salt for 30 seconds before adding to the salad – this softens them slightly and reduces their natural bitterness
• Toast the orzo in a dry pan for 2-3 minutes before boiling for a nutty flavor dimension
• Let the completed salad rest in the refrigerator for at least 30 minutes (or up to 4 hours) before serving to allow flavors to fully develop and meld together