Ingredients

• 1/3 cup extra-virgin olive oil
• 1 lemon, juiced
• 1 clove garlic, minced
• Kosher salt and freshly ground black pepper
• 12 ounces orzo pasta
• One 15-ounce can chickpeas, drained.
• 1 1/2 cups red grape or cherry tomatoes
• 1 1/2 cups yellow grape or cherry tomatoes
• 1 1/2 cups kalamata olives, halved
• 1 1/2 cups crumbled feta cheese, plus more for topping
• 3 tablespoons minced fresh parsley, plus more for topping
• 1 red onion, diced
• Kosher salt and freshly ground black pepper

Instructions

1. Watch how to make this recipe.
2. For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
3. For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
4. Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
5. Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!