Ingredients:

  • 16 oz (450g) Orzo or Rotini pasta
  • 1 tsp (6g) Salt
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 2 tbsp (30ml) Apple cider vinegar
  • 3 cloves (15g) Garlic, minced
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 15 oz (425g) Canned chickpeas, drained and rinsed
  • 6 oz (170g) Feta cheese, crumbled
  • 1 cup (150g) English cucumber, diced
  • 1 pint (250g) Cherry tomatoes, halved
  • 1/4 cup (15g) Red onion, finely diced
  • 1/2 cup (30g) Fresh parsley, chopped
  • 1/4 cup (15g) Fresh mint, chopped

Instructions:

  1. Cook the pasta in salted water according to package directions until al dente. Drain immediately and return the pasta to the pot while still steaming.
  2. Whisk together the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper until the mixture is smooth and slightly thickened.
  3. In a large serving bowl, combine the rinsed chickpeas and crumbled feta. Pour half of the dressing over them and toss; let this sit for 5 minutes to infuse the chickpeas with citrus.
  4. Add the cooked pasta, diced cucumber, halved cherry tomatoes, red onion, and fresh herbs to the bowl. Pour the remaining dressing over the top and fold gently until every ingredient is glossy and well-coated.