Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the orzo 1 minute less than the package directs, usually 8 to 9 minutes, until just tender. Drain, rinse briefly under cool water, and shake dry.
- While the orzo cooks, drain and rinse the chickpeas until the water runs clear and pat them dry. Dice the cucumber, halve the tomatoes, slice the olives, chop the onion and parsley, and crumble the feta.
- Make the dressing: whisk the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until it looks creamy.
- Put the warm orzo in a large bowl and pour on three quarters of the dressing. Toss well and let it sit 5 minutes so the pasta absorbs it.
- Add the chickpeas, cucumber, tomatoes, olives, and red onion. Toss gently.
- Fold in the feta, parsley, and the rest of the dressing. Taste and add a pinch more salt or a squeeze of lemon if it needs it.
- Chill at least 30 minutes before serving, or serve right away at room temperature. Divide among six plates or pack into containers.
Nutrition
Notes
If you're taking this to a potluck, hold back the feta and parsley and fold them in right before serving so they stay fresh. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.