INGREDIENTS:
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
Homemade Dressing:
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
INSTRUCTIONS:
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!
 approx. 15 oz 2 cups chopped bell pepper or sweet mini peppers …){kind=link}