Orzo Salad with Chickpeas, Dill, and Lemon

Just made this delicious recipe again.  It is just wonderful.  Didn't change a thing. 

Very good & fresh-tasting, but best when first prepared; otherwise, all the dressing is absorbed and salad becomes dry.

Simple and surprisingly delicious. I added some artichoke hearts in the hope that my daughter would miss the feta. She didn't but she admitted that even the feta was good in this dish. So I guess it is a keeper!

I made this last night for lunch today and it is absolutely amazing! This dish has such a great flavor combo and it's hard to believe it's healthy! This was so easy to make and I think next time I might try quinoa in place of the orzo and maybe add in chopped black olives. Definitely making this again!

Excellent! Used Trader Joe's "Harvest Blend" Grains in place of orzo, and fresh garlic instead of bottled. Would definitely make again. I like the idea of adding halved cherry tomatoes.

Funny thing - I don't like dill and I don't like garbanzo beans which are the two main ingredients. But I had both items left over from my mom-in-law visiting, so I figured I would try out this recipe. It was excellent! I did add a couple ingredients to make it a little hardier for the main dish. I added halved cherry tomatoes, cubed cucumbers and grilled chicken that I had left over from the night before. I also added lemon zest to the sauce, but that's because for some reason I thought the recipe had called for it. I'm so glad I have some left over for lunch tomorrow!

Loved this. I didn't have orzo so I used wholewheat pasta. Great flavors. Even my husband who generally thinks dill should be reserved for pickles kept going back for more. I will definitely make this again.

This was amazingly good! Simple, fresh and fantastic. I used quinoa instead of orzo for higher nutritional value, and cherry tomatoes. Chopped cucumber would be good in it, too. Shared on FB; raved so much my friends think I'm bonkers! :)

So simple and very delicious! Love the lemon acidity, the salty feta, and the fresh dill. It goes in the summer rotation. Would be easy to adapt like subbing in quinoa or adding fresh veggies like cucumbers.

I didn't have orzo pasta on hand so I used white rice instead and it was excellent. This has made it to my "favorite" list!

So easy and very flavorful and delicious. Have served it as a vegetarian main and also as a side. Always a hit, and people even ask for the recipe.

I used fresh garlic since i didn't have bottled minced and I will probably use less next time I make it if I have the same substitution. Brought it to work and everyone loved it! I served it cold.

Made this last night, very good. Next time will increase the dressing, also made it with lime--love limes. Will make again many times, agree will use dry chick peas.

good standard recipe. easy to assemble, i think i will try dried garbanzos next time, the canned variety has a little tinny flavor.

This was really good! I liked the garbanzo beans with the pasta. Everything worked well together. Will definitely make this again.

Just made this for a tailgate picnic and everyone loved it. Changes were leaving out the the feta as my husband does not like it( but it was still wonderful.) Also used tri-color orzo. I want to make it again soon and add either chicken or other vegetables.

Love it! My only change was that I didn't use orzo (my husband is "anti-pasta"). I made one batch with brown rice and one batch with quinoa. Both are delicious. My friend made it with orzo yesterday, and hers is really yummy, too (though she didn't have any dill). Great recipe which I will add to my repertoire. It's also very pretty, so I will serve it at dinner parties. Thank you for the great recipe!

Made it gluten-free (and probably a bit more nutritious!) by using cooked, cooled brown rice instead of orzo. DELICIOUS!!!!! I'm sure the other reviewers are correct when they report that it's tastier after chilling overnight. I'd love to find out, but I'm also sure there won't be any left!

I used dried oregano as the seasoning since my husband doesn't like dill and it was delicious! I plan to eat the leftovers wrapped in lettuce leaves for lunch tomorrow. Yum!

Great dish to bring for a pot luck!

I was hesitant to make this recipe, as I haven't liked chickpeas in the past. At last I tried the recipe after keeping it in my "Want to Try" file for over a year! Wow! I ate the entire salad over the course of 4 days! It is simple to make, and the flavors are bright, fresh, and perfect for summer. I made the salad true to the recipe. It didn't need any variations. I'm making it again for our annual family BBQ!

This has been a standby recipe since it was published in the magazine years ago. I have made it for company many times and the recipe is always asked for. I love having it on hand for a simple lunch. My 2 and 4 y.o. kids even like it!

Fantastic! I tend to use only half or 2/3 the chickpeas and use 1 1/2 times the dressing. I served this Saturday at a big picnic and got 4 or 5 requests for the recipe. Everyone loved it.

I chose this recipe simply because I had a whole bunch of fresh dill to use from my CSA box, and most of the other ingredients are items I keep on hand. Not only did I have enough dill, I liked it so much I was able to make 2 batches. I did substitute the garlic with fresh spring garlic or with garlic scrapes (2nd time. This is a great summer time pasta salad just on its own!

Simple but really good. I add a bit of fresh mint and a dash of crushed red pepper too. Good as a side dish with any mediterranean-flavored meat or fish, or as a main dish with something substantial like a hot or cold tomato soup and cheese bread.

This was so easy and quick. Like other reviews I used less olive oil and about a tablespoon was plenty. I also added some skinless chicken breast and cherry tomatoes and kept it warm. It wad delicious and gave it more flavor. Way better the next day!

Loved this recipe!! I used a bit less oil than recommended, and next time would probably only use 1/2 tbsp. I don't think it needs the feta but it's a nice addition. And I added extra lemon juice because I wanted more acidity. Next time I'll probably add 5-6 tbsp lemon juice? Definitely use fresh dill and only fresh dill for this recipe. I forgot how insanely delicious fresh dill is! I'll be making this many many more times.

I love this recipe! I usually serve it with some sort of crusty bread and fresh fruit. I do think fresh dill is the way to go - as opposed to dry. It's a great hot weather meal and also really good the next day for lunch when there are leftovers! I make it exactly as the recipe states as I use the nutritional information to track my calories.

I really enjoyed this recipe. I think it works as a main dish or side dish. I followed the recipe exactly except I added a little more lemon juice. I debated about using dry dill, but I think fresh dill is a must. I agree with the other reviewers that mentioned it is best at room temperature.

Absolutely refreshing! Love the fresh lemon flavor! Have made it several times, and it works best with the larger orzo, and I like to double the dressing. I also like to serve it warm...the warm pasta makes the cheese soft and creamy. Enjoy!

Great weeklnight meal! Very simple and fresh. I used shall pasta instead of the orzo and the textures and flavors all worked well together. Would definitely make it again.

This is an excellent salad that pairs wonderfully with salmon.

This is great as a maindish cold salad with garlic bread, just as they show in the recipe. I loved it - great for days afterwards too.