5 from 6 votes
Roasted Chickpeas Mediterranean Salad with Grilled Lemon Wine Vinaigrette

This fun salad features a variety of crunchy veggies, fresh salad greens and Orzo, tossed with bright vinaigrette made with juice of Grilled Lemons and White Wine. Crispy roasted chickpeas make a healthy and flavorful salad topping. Great source of protein, plant-based diet friendly salad for a picnic or lunch on the go.

Course: Salad
Cuisine: Mediterranean
Keyword: Greek Salad, Mediterranean Salad, Pasta Salad
Servings: 4
Author: Christina Thomas
Ingredients
  • 1 head of Romaine lettuce rough chopped
  • 8 oz Orzo uncooked (or sub for Israeli Couscous, bowtie or rotini pasta - skip for gluten-free)
  • 1/4 cup coarsely chopped fresh herbs (use any combination of fresh Flat leaf parsley, basil or mint.)
  • 1 tablespoon olive oil
  • 4 oz baby artichokes
  • 2 cups variety of crunchy crisp veggies Sweet Peppers, Asparagus, English Cucumber
  • 8 grape tomatoes halved
  • 4 oz Feta cheese crumbled (skip for vegan option)
  • Roasted Chickpeas garnish (see recipe below)
  • Grilled Lemon White Wine Vinaigrette (see recipe below)
  • 1 Pinch dried oregano
  • 1 Pinch dried thyme
  • Kosher Salt and Pepper to taste
Instructions
  1. Prepare roasted chickpeas (see recipe)
  2. Prepare grilled lemon white wine vinaigrette (see recipe)
  3. Prepare orzo (or pasta) following package instructions
  4. Drain orzo, cool in refrigerator, then toss with 1 tablespoon olive oil and season with salt, pepper, pinch of dried oregano and pinch of dried thyme and fresh chopped herbs/.
  5. When ready to serve salad, toss lettuce, orzo, crunchy veggies and tomatoes with dressing.
  6. Garnish with roasted chickpeas and feta cheese.
  7. If assembling in a mason jar, do not toss ingredients with dressing. Instead layer in this order from bottom of the jar to top: dressing, crunchy veggies, artichokes, tomatoes, orzo, lettuce, feta, chickpeas