- 1 cup orzo pasta
- 1 can 15 oz chickpeas, drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/4 red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup olive oil
- Juice of 2 lemons
- Salt and pepper to taste
Cook the orzo pasta.
Prepare the chickpeas.
Chop the vegetables.
Combine the ingredients.
Make the dressing.
Dress the salad.
Season and serve.