Orzo Salad with Chickpeas, Cucumber, Feta and a Lemon-Vineagrette Dressing

We are into the dog days of summer and that also means parties, picnics, get-togethers and more! Have you been asked to bring a side dish or salad and are at a loss as to what to make? Here is the perfect recipe. It's easy, filling, hot weather friendly and most importantly...DELICIOUS!

Orzo Salad with Chickpeas, Cucumber, Feta and a Lemon -Vinaigrette Dressing

1 cup uncooked orzo
1 (15-ounce) can chickpeas, drained and rinsed
1 cup chopped cucumber
1/2 cup crumbled feta cheese
1/4 cup chopped fresh dill
1/4 cup diced red onion

For the Dressing:
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 tablespoon finely chopped fresh dill
Salt and freshly ground black pepper, to taste

Cook orzo pasta according to package directions. Drain the orzo and rinse with cold water to stop the cooking and to wash away some of the starches. Allow the pasta to cool.

In a large bowl, combine orzo, chickpeas, cucumbers, feta, dill, and red onion.

 In a small bowl, whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Drizzle over salad and stir until ingredients are well coated. Serve immediately or chilled.