…adapted from a recipe that ran in Cooking Light magazine sometime in the 1990’s
Salad: 1 box uncooked orzo (pasta that looks like rice) 1 bunch green onions, sliced 1 package crumbled feta 1 bunch fresh dill, chopped 1 19-oz can chickpeas, rinsed & drained Dressing: juice of 2 lemons 1/4 c. extra-virgin olive oil
1/2 t. salt 1 clove garlic, minced
1. Cook pasta according to package directions.
2. While pasta cooks, mix dressing ingredients; toss hot pasta with dressing and allow to cool on the counter while you prepare remaining salad ingredients.
3. When the pasta has cooled off a bit, toss with the rest of the ingredients. Allow salad to sit, at room temperature for an hour or two, or in the refrigerator for longer, so that flavors can mingle. Whisk together and add additional lemon juice and olive oil if the pasta seems too dry.