Ingredients:

• 8 ounce orzo pasta (1 1/4 cup dry)
• 1 cup canned chickpeas, drained and rinsed
• 1/2 lemon, juice and zest (about 2 tablespoon juice)
• 1/4 cup minced shallot or red onion
• 1/2 English cucumber (2 cup diced, or substitute a peeled standard cucumber)
• 2 roasted red peppers from a jar or 1/2 fresh red bell pepper ( 1/2 cup diced)
• 1/3 cup chopped dill, plus more for garnish
• 1/3 cup chopped mint
• 2 tablespoon white wine vinegar
• 3 tablespoon extra-virgin olive oil
• 1/2 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1/2 cup feta cheese crumbles
• 1/3 cup Kalamata olives, halved
• Black pepper

Directions:

1. Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt.
2. 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.
3. 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.
4. Add your favorite grilled chicken or grilled shrimp recipe if you like.