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November 27, 2022

INGREDIENTS:

  • 8 ounces  orzo pasta ( 1 ¼ cup  dry)
  • 1 cup  canned chickpeas, drained and rinsed
  • 1/2  lemon, juice and zest (about   2 tablespoons  juice)
  • ¼ cup  minced shallot or red onion
  • 1/2  English cucumber ( 2 cups  diced, or substitute a peeled standard cucumber)
  • 2  roasted red peppers from a jar or ½ fresh red bell pepper ( ½ cup  diced)
  • ⅓ cup  chopped dill, plus more for garnish
  • ⅓ cup  chopped mint
  • 2 tablespoons  white wine vinegar
  • 3 tablespoons  extra-virgin olive oil
  • ½ teaspoon  Dijon mustard
  • 1 teaspoon  dried oregano
  • ½ cup  feta cheese crumbles
  • ⅓ cup  Kalamata olives, halved
  • Black pepper
INSTRUCTIONS:
  1. Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’ (chewy, but with a little firmness in the center). When it’s done, drain it and then rinse it under cold water until it comes to room temperature.
  2. Place the chickpeas in a bowl with the lemon zest, lemon juice, and ¼ teaspoon  kosher salt.
  3. Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs.
  4. Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and if necessary, season with more  kosher salt.

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