Mediterranean Orzo Salad


    • 1/4 cup infused olive oil (see #41cBlog for recipe)
    • 2 tablespoons fresh lemon juice
    • 1 small clove garlic, minced
    • Kosher salt and freshly ground pepper
    • 8 ounces orzo
    • 1 cup canned chickpeas, drained and rinsed
    • 1 cup red grape or cherry tomatoes, halved
    • 1 cup yellow grape or cherry tomatoes, halved
    • 1 cup pitted kalamata olives, halved
    • 1 cup crumbled feta cheese, plus more for topping
    • 2 tablespoons minced fresh parsley, plus more for topping
    • 1/2 red onion, diced


    1. Make the dressing: Combine the olive oil, lemon juice, garlic, and a pinch each of salt and pepper in a jar. Shake well.
    2. Make the salad: Bring a pot of water to a boil. Add the orzo and cook as the label directs. Drain and let cool.
    3. Combine the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley, and red onion in a large mixing bowl and pour the dressing over the top; stir to combine. Taste and add salt and pepper, if needed. Refrigerate at least 1 hour before serving. Top with more feta and parsley.

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