Tender orzo, chickpeas, veggies, and lemon-herb dressing offer a refreshing Mediterranean-inspired bite.
# What You'll Need:
→ Pasta & Legumes
01 - 1 cup orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 red onion, finely chopped
06 - 1/3 cup Kalamata olives, pitted and sliced
07 - 1/4 cup feta cheese, crumbled (optional)
→ Herbs & Seasonings
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
10 - 1 teaspoon dried oregano
11 - Salt and freshly ground black pepper, to taste
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - Juice and zest of 1 lemon
14 - 1 garlic clove, minced
# Steps to Follow:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package instructions until al dente. Drain using a colander and rinse under cold water to cool completely. Set aside.
02 - In a large mixing bowl, combine the cooled orzo, chickpeas, halved cherry tomatoes, diced cucumber, chopped red onion, sliced Kalamata olives, and crumbled feta if desired.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper until emulsified.
04 - Pour dressing over the salad ingredients. Add the chopped parsley and mint, then gently toss with a fork to combine and evenly coat.
05 - Taste and adjust salt and pepper as needed. Serve chilled or at room temperature.
