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Ingredients
  • subheading: For the Orzo Salad:
  • 12 ounces orzo pasta
  • 2 heaping cups arugula or baby spinach
  • 1 English cucumber, chopped
  • 1 pint grape tomatoes, halved
  • 15 ounces chickpeas, rinsed and drained
  • ½ small red onion, diced
  • ½ cup crumbled feta cheese
  • ½ cup chopped fresh basil
  • subheading: For the Dressing:
  • ¼ cup olive oil
  • 2 tablespoons lemon juice (1 large lemon)
  • 1 tablespoon golden balsamic vinegar (or champagne vinegar)
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Kosher salt and black pepper, to taste
Steps
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