2tablespoonsfreshly chopped dillplus extra for serving
1/4cupminced red onion
Kosher salt
Freshly ground black pepper
**For the Salad:**
8ouncesorzo
3Persian cucumbersthinly sliced into half-moons
2cupscherry tomatoeshalved
115.5-ounce can chickpeas, drained and rinsed
1/2cuppitted kalamata oliveshalved
1cupcrumbled fetaabout 1/4 pound
Instructions
Step 1: Cook the orzo in a pot of salted boiling water until it's al dente. Drain and set aside.
Step 2: Prepare the dressing by whisking lemon juice and mustard in a large bowl. Gradually add oil while whisking until well combined. Stir in dill and red onion, then season with salt and pepper.
Step 3: Assemble the salad by adding the orzo, cucumbers, cherry tomatoes, chickpeas, and olives to the dressing. Toss to coat everything evenly. Fold in the crumbled feta and serve, garnished with extra dill.