Ingredients
2 tbsp. fresh lemon juice
1/2 tsp. Dijon mustard
1/4 c. extra-virgin olive oil
2 tbsp. freshly chopped dill, plus more for serving
1/4 c. minced red onion
Kosher salt
Freshly ground black pepper
8 oz. orzo
3 Persian cucumbers, sliced into thin half-moons
2 c. cherry tomatoes, halved
1 (15.5-oz.) can chickpeas, drained and rinsed
1/2 c. pitted kalamata olives, halved
1 c. crumbled feta (about 1/4 lb.)
Preparation
Step 1In a pot of salted boiling water, cook orzo according to package directions until al dente. Drain and set aside.Step 2Make dressing: In a large bowl, whisk together lemon juice and mustard. While whisking, slowly add oil until fully combined. Stir in dill and red onion, then season with salt and pepper. Step 3Make salad: Add orzo, cucumbers, cherry tomatoes, chickpeas, and olives to dressing and toss to coat. Fold in feta and serve with more dill on top.
This salad will stay good in the fridge for up to 4 days. (Though good luck trying to make it last that long.) Take it to the park for a healthy picnic lunch! P.S. If you try this recipe, please let us know how you like it by rating it below. We love to hear from you!
