• ⅓ cup olive oil
  • 3 Tbsp lemon juice, or juice of 2 lemons
  • 1 clove garlic, minced
  • Salt and pepper to taste


  • 12 oz orzo pasta, cooked
  • 1, 15 oz can chickpeas or another bean, drained
  • 3 cups grape or cherry tomatoes, halved 
  • 1 1/2 cups pitted kalamata olives, halved 
  • 1 1/2 cups crumbled feta cheese, plus more for topping (optional)
  • 3 tablespoons fresh herbs, minced (parsley, mint, basil, chives)


  1. For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic, and some salt and pepper until totally combined.
  2. For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
  3. Place the Orzo, chickpeas or beans, cherry tomatoes, olives, feta, and fresh herbs in a large mixing bowl and pour the dressing over the top. 
  4. Stir to combine and taste, add salt and pepper as needed. 
  5. Refrigerate 1 hour before serving. Garnish with more feta and fresh herbs. Enjoy!