Orzo Salad

Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente, about 9–10 minutes. Drain in a colander and rinse briefly under cold water to stop cooking. Transfer to a large mixing bowl and let cool slightly.

While orzo cools, prepare all vegetables: halve cherry tomatoes, dice cucumber and bell pepper, thinly slice red onion, and chop fresh parsley.

Make the dressing: in a small bowl, whisk together lemon juice, olive oil, minced garlic, and Dijon mustard. Season with salt and black pepper to taste.

Add prepared vegetables, chickpeas, and crumbled feta cheese to the cooled orzo. Pour dressing over and toss gently until everything is well coated.

Taste and adjust seasoning. Garnish with fresh parsley. Serve immediately at room temperature, or chill for up to 2 hours before serving.