Greek Orzo Salad with Chickpeas & Feta

Lemony orzo tossed with chickpeas, crunchy cucumber, sweet tomatoes, peppers, Kalamata olives and lots of salty feta. Built to sit in the fridge all week.

Ingredients

• 1⅓ cups orzo
• 1 can chickpeas, rinsed
• 6 oz crumbled feta
• ½ English cucumber, diced
• 1 pint grape tomatoes, halved
• ½ cup Kalamata olives, halved
• 1 red bell pepper, diced
• ½ small red onion, finely diced
• 2 lemons
• ½ bunch parsley, chopped

From your pantry: ⅓ cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp Dijon mustard, 1 garlic clove (optional), salt, pepper.

Instructions

1. Cook the orzo in a pot of well-salted boiling water until just tender, 8 to 9 minutes. Drain, rinse briefly under cold water so it doesn't clump, and drain well.
2. Whisk the olive oil, the zest of 1 lemon, the juice of both lemons, the vinegar, oregano, Dijon, ½ tsp salt and pepper.
3. Toss the warm orzo with half the dressing so it soaks in.
4. Add the chickpeas, cucumber, tomatoes, olives, pepper, red onion and parsley and toss with the rest of the dressing.
5. Fold in the feta, taste and add more salt, pepper or lemon. Serve right away or chill.

Tip: Soak the diced red onion in cold water for 10 minutes before adding it to take the harsh bite off.

Nutrition per serving

Good for

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