Mediterranean Orzo Salad with Tuna and Chickpeas


  • 1 cup uncooked orzo
  • 15 ounce can chickpeas (rinsed,drained and skins removed)
  • 1 medium tomato (seeded and chopped)
  • 1/2 cup crumbled feta
  • 1/2 cup chopeed seeded cucumber
  • 1/3 cup chopped pitted kalamata olives
  • 4 ounce can good quality albacore tuna (drained well)
  • 2 tablespoons diced red onion
  • 1 tablespoons freshly chopped mint
  • 1 tablespoon freshly chopped basil
  • 2 teaspoons freshly chopped dill
  • 1/4 cup extra virgin olive oil
  • 1 lemon (juiced (about 2 tablespoons))
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic (minced)
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon salt
  • Pinch of black pepper


  1. Cook orzo per package instructions. Drain and set aside to cool.
  2. Add cooled orzo to a large bowl and toss together with chickpeas, feta, cucumber, tomato, olives, tuna, onion, mint and dill and season lightly with a pinch of salt.
  3. In a small mason jar add olive oil, lemon juice, balsamic vinegar, garlic, dijon mustard, salt and pepper.
  4. Tightly cover jar and shake well until dressing is blended.
  5. Pour dressing over salad and toss to coat.
  6. Season with additional salt and pepper to taste.
  7. Refrigerate until ready to serve.
  8. Before serving top with additional feta and chopped herbs if desired.


If you don’t have a mason jar handy simply whisk the dressing ingredients together in a small bowl until blended.
Tip for removing skins from chickpeas – After chickpeas are rinsed, wrap them in a clean kitchen towel or paper towel and roll them back and forth a few times on the kitchen counter and skins will fall right off.