Fresh & Light Orzo Salad

• Vegetarian

• Produce

  • 2 Avocados
  • 1 pint Cherry tomatoes
  • 1 (15-ounce can Chickpeas
  • 2 1/2 cups Cucumber
  • 5/16 cup Dill, Fresh
  • 2 medium cloves Garlic
  • 1/4 cup Red onion

• Condiments

  • 3 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 cup Orzo

• Baking & Spices

  • 1 Salt and freshly ground black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Bread & Baked Goods

  • 1 Pita chips

• Dairy

  • 8 oz French feta cheese

Found on oatandsesame.com

Description

Ingredients

• 1 cup uncooked orzo
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2.5 cups chopped cucumber
• 8 oz crumbled French feta cheese
• ¼ cup chopped fresh dill
• ¼ cup diced red onion
• 2 avocados (½ per person to top)
• 1 pint cherry tomatoes, sliced to top
• pita chips (optional)
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 2 medium cloves garlic, minced
• 1 tablespoon finely chopped fresh dill
• Salt and freshly ground black pepper, to taste

Directions

• Cook orzo pasta according to package directions. Drain and rinse with cool water to stop the cooking process. Set aside to cool.
• In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion.
• In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Combine the dressing to the orzo mixture and toss.
• Plate the salad and dress it up with avocado and tomatoes, salt and pepper. And perhaps a side of pita chips.