Ingredients
- 1 cup orzo
- 1 pint cherry tomatoes cut in half
- 1/4 cup fresh parsley minced
- 1 cucumber diced
- 1/4 cup red onion diced
- 3.5 ounces feta cheese
- 15 ounce can chickpeas drained and rinsed
For the dressing
- 1/4 cup olive oil
- 2 tsp Dijon mustard
- 1 large lemon zest and juice
- 2 cloves garlic grated
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1 tsp pepper
Method
- Cook the orzo according to the package instructions. Drain and rinse in cold water.
- Add the orzo to a large mixing bowl. Add in the red onion, parsley, feta cheese, cucumber, cherry tomatoes and chickpeas.
- In a separate bowl whisk together the olive oil, garlic, salt, pepper, red pepper flakes, lemon zest and juice and Dijon mustard.
- Drizzle the dressing over the salad and mix well to coat.
- Refrigerate 30 minutes to meld the flavors and enjoy.