Ingredients:

  • 1 cup (200g) orzo pasta
  • 4 cups (950ml) water
  • 1 tbsp (15g) salt
  • 1 cup (150g) cucumber, finely diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/3 cup (50g) red onion, finely diced
  • 1/2 cup (75g) kalamata olives, pitted and sliced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1 can (15 oz/425g) chickpeas, drained and rinsed
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring the salted water to a rolling boil. Add the orzo and cook for 8–9 minutes until al dente. Drain immediately and rinse with cool water to stop the cooking process.
  2. Dice the cucumber and red onion into pieces roughly the same size as the orzo grains.
  3. In a small bowl or mason jar, combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk or shake vigorously until the dressing is opaque and emulsified.
  4. In a large mixing bowl, combine the cooled orzo, drained chickpeas, diced cucumber, red onion, and halved cherry tomatoes. Pour the vinaigrette over the mixture and fold gently to coat.
  5. Gently fold in the crumbled feta cheese and chopped parsley until evenly distributed.