Orzo Salad with Chickpeas, Cucumbers, Lemon, Dill and Feta Marty Flint Yield: 4 servings For the salad: 1 cup uncooked orzo (we use DeLallo Organic Whole Wheat Orzo) 1 (15-ounce) can chickpeas, drained and rinsed 1 cup chopped cucumber ½ cup crumbled feta cheese ¼ cup chopped fresh dill ¼ cup diced red onion For the dressing: 3 Tbsp. olive oil 3 Tbsp. fresh lemon juice 1 clove garlic, minced 1 Tbsp. finely chopped fresh dill Salt and freshly ground black pepper, to taste Cook orzo pasta acccording to package directions. Drain the orzo and rinse with cold water to stop the cooking and to wash away some of the starches. Allow the pasta 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. Drizzle over salad and stir until ingredients are well coated. Serve immediately or chilled.

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