Mediterranean Orzo Salad

I've been looking for new recipes to take for lunch since my routine has gotten a little boring. This orzo salad is super tasty, easy to make, and filling enough to keep my hunger at bay for the rest of the afternoon. There are plenty of fresh veggies, a punch of protein, and a salty bite from the olives that make this a recipe to keep. I made enough for two large servings for myself. You can definitely double this recipe if you want to share. It can also be served chilled or at room temperature. Yum!

Ingredients

3 oz whole wheat orzo, uncooked

Juice 1/2 lemon

2 tablespoons plain Greek yogurt

1/2 teaspoon honey

1 clove garlic, minced

4 tablespoons olive oil

3/4 cup grape tomatoes, halved

1/2 cup English cucumber, sliced and quartered

1/4 cup reduced fat feta cheese

10 Kalamata olives, pitted and halved

1/2 can chickpeas, drained

2 green onions, sliced

Salt and pepper

Directions

1. Cook orzo according to packaged directions. 
2. Whisk together the lemon juice, Greek yogurt, honey, garlic, and olive oil. 
3. Add tomatoes, cucumber, feta, olives, chickpeas, and green onions to a large bowl with cooled pasta. 
4. Add dressing, salt and pepper to taste then toss to combine.

You can find the original recipe here.