Farmers’ Almanac Lemon Recipe Winners: Moroccan Lemon Chickpea Orzo Salad
Check out the winning recipe from last year's cooking contest! It's one of our staff's new favorites!
The Farmers’ Almanac lemon recipe contest drew a flood of bright, citrus-forward entries. The grand prize went to a Moroccan-inspired orzo salad that combines toasted whole spices, fresh lemon zest and juice, chickpeas, and fresh herbs. The salad holds up beautifully for days and works as side, lunch, or mezze.
Quick Reference
- What it is: Moroccan-spiced chickpea and orzo pasta salad with fresh lemon, toasted spices, and parsley.
- Best for: potlucks, lunch boxes, picnic side, mezze platter.
- Time: 30 minutes total.
- Make-ahead: better next day. Holds up for 4 days refrigerated.
- Substitutions: couscous for orzo, white beans for chickpeas, parsley for cilantro.
- Key flavor: preserved lemon (if available) gives the most authentic Moroccan note.
Moroccan Lemon Toasted Chickpea Orzo Salad
Ingredients (serves 6):
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and patted dry
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon turmeric
- Zest and juice of 2 lemons
- 2 tablespoons preserved lemon, minced (or extra fresh zest)
- 3 cloves garlic, minced
- 1 small red onion, finely diced
- ½ cup pitted kalamata olives, halved
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh mint
- ½ cup crumbled feta
- Salt and pepper
- Extra olive oil to finish
Instructions:
- Cook orzo per package directions. Drain, rinse with cool water, set aside.
- Toast chickpeas: heat olive oil in a skillet over medium-high. Add chickpeas, cumin, paprika, coriander, turmeric, and salt. Cook 8-10 minutes until chickpeas are golden and crispy.
- In a large bowl, combine orzo, toasted chickpeas, lemon zest, lemon juice, preserved lemon, garlic, red onion, olives, parsley, and mint.
- Toss to combine. Adjust salt and pepper.
- Top with feta and a drizzle of olive oil.
- Refrigerate at least 1 hour before serving. Better the next day.
Variations
- Vegan: skip feta.
- Gluten-free: swap orzo for quinoa or rice.
- With protein: add grilled chicken or shrimp on top.
- Lunch box version: portion into 4 single-serving containers.
Frequently Asked Questions
What is preserved lemon?
Whole lemons fermented in salt for a month or more. The skin softens, the flavor turns deep and tangy, and the result is a key ingredient in Moroccan and Middle Eastern cooking. Find them in Middle Eastern markets, specialty grocers, or make your own.
Can I substitute another pasta for orzo?
Yes. Couscous, pearl couscous, or any small pasta shape works. Adjust the cook time.
How long does the salad keep?
Up to 4 days refrigerated in an airtight container. The flavor actually deepens on day 2.
Why toast the chickpeas?
Toasting adds a nutty depth and crispy texture that uncooked chickpeas lack. Plus the toasted spices bloom in the hot oil.
Can I make this ahead?
Yes. Make the salad up to a day ahead; the flavors improve. Add the feta and fresh herbs just before serving for the best texture.
This article was published by the Staff at FarmersAlmanac.com. Any questions? Contact us at questions@farmersalmananac.com.
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
YUK!!
What a small world, sister-in-law!
Moroccan Lemon Toasted Chickpea Orzo Salad is something I will make and pass on to others. It is meatless and Rice with any legumes always is a great base for salad building. Congratulation to Emily Hobbs of Hazelwood, Missouri for her winning efforts.