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Ingredients
- 1 cup orzo , cooked al dente according to package directions
- 1 15 oz can chickpeas , drained and rinsed
- 1 English cucumber , diced
- 1 pint cherry tomatoes , halved
- 1 yellow or orange bell pepper , diced
- ½ red onion , thinly sliced
- ½ cup pitted kalamata olives , roughly chopped
- ¼ cup chopped parsley
- ⅓ cup feta cheese , crumbled
Dressing
- juice of one lemon
- 1 tsp lemon zest
- 1 tsp red wine vinegar
- 1 clove garlic , minced
- 1 tsp dried oregano
- ½ tsp sea salt
- 2 tbsp extra virgin olive oil
Ingredients
Dressing
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Instructions
- Bring a pot of salted water to boil. Add the orzo, and cook according to package directions. Drain and let cool slightly.
- In a large bowl, combine the chickpeas, cucumber, tomatoes, bell pepper, onion, olives, and feta cheese.
- Add the cooled orzo, tossing to combine.
- In a small bowl, whisk the lemon juice, lemon zest, red wine vinegar, garlic, oregano, and salt together. Slowly add the olive oil, and whisk to combine. Pour over the orzo salad.