orzo salad with chickpeas and feta
- Author: Salt and Share
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Pasta Salads
- Cuisine: Mediterranean
- 16 oz orzo pasta, cooked, drained and cooled
- 1 ½ – 1 ¾ cup crumbled feta (according to taste)
- 2 cans chickpeas, rinsed and drained
- ¼ cup red onion, finely chopped
- 1 ½ cup sliced assorted grape tomatoes
- 1/3 cup olive oil
- 4 cloves garlic, minced
- ½ – 1 teaspoon sea salt (to taste)
- 1/4 cup cilantro, finely chopped
- Place cooked pasta, chickpeas, feta, tomatoes and onion in bowl. Toss gently to combine.
- Whisk olive oil, salt, and garlic in a small bowl. Drizzle over orzo and toss gently to combine. Add finely chopped cilantro.
- Serve immediately. This salad tastes best served at room temperature.
