A hearty Mediterranean-style salad packed with olives, feta, and chickpeas. Make it the night before and it only gets better.
Ingredients
- ¼ c EVOO
- Lemon juice
- 1 garlic clove, minced
- Salt and pepper
- 12 oz orzo
- 1 c small tomatoes
- 1 c kalamata olives, sliced
- 1 c feta
- 2 c chickpeas, drained
- ½ red onion, diced
- Fresh parsley (optional)
Instructions
- Cook and drain the orzo.
- Mix the oil, lemon juice, garlic, salt and pepper in a salad dressing container.
- In a large bowl, toss the cooled orzo with the tomatoes, olives, feta, chickpeas, onion, and parsley.
- Pour on the dressing and stir until everything is coated.
- Chill for at least 1 hour.
Tip: I use store bought lemon juice and minced garlic for shortcuts. You could add more veggies if desired — cucumber, bell pepper, etc.