Orzo-Feta-Mint Salad 

Orzo Salad

• Vegetable Broth (about 8 cups) or could combine with water or chicken broth
• Orzo (3 cups for 4.5 lbs of salad)
• Chickpeas, drained and rinsed (15oz can or could use more if desired)
• 2 cups crumbled feta
• ½ medium red onion (or more if desired)
• 2 celery stalk, finely chopped
• 4-6 tablespoons of chopped mint leaves

Combine cooked & somewhat cooled Orzo with chick peas, feta, red onion, celery, mint in a large bowl and then pour dressing and toss some more.

Lemon Vinaigrette:

• ½ cup of lemon juice
• 4 garlic cloves
• 1-2 tablespoons of honey
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup extra virgin olive oil (I split it ¼ cup lemon EVOO-1/4 cup plain EVOO)

Combine in a blender and pulse until combined. Pour over salad and let stand for about 30 minutes to allow flavors to blend. Serve room temp or cold.

*adapted from a recipe by Andie Mitchell