Easy healthy orzo salad perfect for work lunches, family meals or even as a side dish to a BBQ.

Scale

1 1/2 cups dry orzo pasta (try wholewheat or gluten-free)

1 can of cooked chickpeas (drained)

2 cups cherry tomatoes, halved

3 mini cucumbers, diced

1/2 red onion, finely chopped (see prep tip above)

1/2 cup Kalamata olives, pitted and sliced

6 oz feta cheese, crumbled

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

2 tbsp red wine vinegar

Juice of 1 lemon

1 clove garlic, minced

Salt and freshly cracked black pepper, to taste

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Cook the Orzo:
Bring a large pan of salted water to the boil. Add orzo and cook until just al dente. Drain promptly, rinse under cold water, and toss very lightly with a drop of olive oil to prevent sticking.
Prep the Veg:
While the pasta cools, halve your cherry tomatoes, dice the cucumbers, finely chop the onion, and slice those olives.
Mix the Salad:
In a big salad bowl, combine the cooked orzo, drained chickpeas, tomatoes, cucumber, onion, olives, feta, and parsley.
Make the Dressing:
In a small bowl or a jam jar, combine olive oil, red wine vinegar, lemon juice, minced garlic, salt, and pepper. Whisk or shake until the dressing combines and goes slightly cloudy.
Dress & Toss:
Pour the dressing over the salad, don’t be shy. Toss gently until everything’s glistening and evenly coated.
Taste & Tweak:
Try a forkful. Want more bite? Add some extra lemon or a little more vinegar. More creaminess? Top with a little extra feta.
Chill Out:
Cover and chill in the fridge for at least 30 minutes (longer if you can resist). This salad only gets better as the flavours mingle.
Serve:
Give it a final toss, top with extra parsley, and serve straight from the fridge or at room temperature.