Greek Orzo Salad
1 1/4 cup orzo pasta
15 ounce can garbanzo beans (chickpeas)
1 1/2 cups cherry tomatoes, halved
1 1/2 cups cucumber, chopped
1/2 red onion, chopped
1/3 cup Kalamata olives, pitted
4 ounces feta, crumbled
4 tablespoons olive oil
2 tablespoons lemon juice + lemon zest
1 tablespoon honey
1 tablespoon Dijon
1 1/2 teaspoon dried oregano
Salt and pepper to taste
In a small bowl, whisk together olive oil, lemon juice with
zest, honey, Dijon and seasoning. Stir in drained garbanzo beans. Marinate at
least 10 minutes. Cook orzo according to package directions. Drain and rinse
under cold water; shake dry. Toss with vegetables, feta and garbanzo mixture;
serve.






