Ingredients:

  • 1/3 cup extra-virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, microplaned
  • 1 tsp honey or agave nectar
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 cups dried orzo pasta
  • 15 oz canned chickpeas, drained and rinsed
  • 1 large English cucumber, halved and sliced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup Feta cheese, crumbled
  • 1/2 cup fresh dill, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the orzo and cook until al dente according to package instructions (approx. 8-10 minutes).
  2. While the pasta cooks, whisk together olive oil, lemon juice, red wine vinegar, garlic, honey, salt, pepper, and half of the chopped dill in a small jar or bowl to create the vinaigrette.
  3. Place the drained chickpeas in a large mixing bowl and toss with 2 tablespoons of the dressing. Let marinate while you prep the remaining vegetables to allow the flavors to penetrate the legumes.
  4. Once the orzo is cooked, drain and immediately rinse under cold running water to remove excess surface starch and prevent clumping.
  5. Add the rinsed orzo to the bowl with the chickpeas. Add the cucumber, cherry tomatoes, red onion, and Kalamata olives.
  6. Pour the remaining dressing over the salad and toss thoroughly. Gently fold in the crumbled feta, parsley, and the remaining fresh dill. Serve immediately or refrigerate for up to 4 days.