Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups dry orzo pasta
  • 1 can chickpeas ((drained and rinsed) approx. 15 oz)
  • 2 cups chopped bell pepper (or sweet mini peppers (any colors))
  • 1-2 cups chopped tomatoes
  • ½ cup thinly sliced red onion
  • ½ cup crumbled feta cheese (plus extra to taste)
  • optional fresh parsley or dill (to garnish)
  • ¼ cup avocado oil
  • 1 lemon ((juiced))
  • 2 TBSP red wine vinegar (, to taste)
  • ½ tsp fresh minced or pressed garlic
  • 1/4 tsp dried oregano
  • ¼ tsp dried basil (and/or dried oregano)
  • ½ tsp salt
  • ⅛ tsp black pepper

Instruction

  • Bring a large pot of water to a boil. Add dry orzo pasta and a pinch of salt and cook for 8 minutes or until al dente. Drain and rinse in a fine colander or sieve with cold water to halt the cooking process. Add pasta to a large bowl and set aside.
  • To speed things up while your noodles cook, chop your veggies and make the dressing.
  • For the dressing, combine ingredients in a lidded jar and shake vigorously to combine. Allow to sit while you toss together your salad, then shake again before serving. Alternatively you can whisk the ingredients together in a small bowl.
  • Add all your veggies to the orzo. Re-mix dressing and add to the salad. mix well and top with crumbled feta and optional fresh herbs.
  • This salad may be enjoyed right away (room temperature) or chilled briefly before serving. Both options are delicious!
  • See notes below for more tasty veggie options to mix and match as well as make ahead tips.