10 ounces orzo pasta, cooked and drained
1 (10.5 ounce) carton each: yellow and red grape tomatoes, halved 2 seedless cucumbers, peeled and chopped
1 cup pitted Kalamata olives, halved
1 cup crumbled feta cheese
1 (16 ounce) can chickpeas, drained and rinsed
1 red onion, thinly sliced
1 cup chopped parsley
DRESSING:
1⁄2 cup extra-virgin olive oil Juice and zest of 5 lemons 2 teaspoons kosher salt
2 cloves garlic, minced
1 teaspoon black pepper
In a bowl, toss together orzo, tomatoes, cucumbers, olives, feta cheese, chickpeas, red onions, and parsley. In a small bowl, combine olive oil, lemon juice and zest, salt, garlic, and pepper. Whisk until dressing has combined. Pour dressing over all and toss until coated. Check season- ings adding more salt and pepper if desired. Sprinkle extra chopped parsley and feta cheese over salad when ready to serve.
Yield: 10-12 servings
