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Serving of Lemon Orzo Salad

Lemon Orzo Summer Salad

Light, Simple, and just what we need in a Summertime Salad Recipe
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Prep Time 30 minutes
Total Time 30 minutes
Course Salad, Side Dish
Cuisine American
Servings 10 servings
Calories 200 kcal

Equipment

  • 1 large serving bowl
  • 1 pan for toasting almonds

Ingredients
  

Salad

  • 1 cup orzo
  • 2 1/2 cups arugula
  • 1 can (15 oz) chickpeas
  • 1/4 cup sliced almonds toasted
  • 1 cup chopped mozzarella

Dressing

  • 1/3 cup Olive Oil
  • 1 tbsp Dijon Mustard
  • 1/8 cup Lemon Juice
  • 1/8 cup Orange Juice
  • 1 tbsp Honey
  • 1 tsp Minced Garlic
  • Salt and Pepper to taste
  • Optional: Lemon Zest

Instructions
 

  • Cook and drain orzo based on instructions
  • Cut up mozzarella into fourths
  • Combine cooled orzo, drained chickpeas, mozzarella, and arugula
  • Whisk together the olive oil, mustard, lemon juice (+ zest), orange juice, honey, minced garlic, salt, and pepper for the dressing
  • Toast almonds on the stovetop for 2 to 4 minutes
  • Combine all ingredients into a large serving bowl
  • Serve and enjoy!

Notes

Let me know how you like this recipe!
Keyword lemon orzo arugula salad, summer salad