ORZO AND CHICKPEA SALAD WITH LEMON DILL DRESSING

Ingredients

• ​1 cup orzo
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp grated lemon peel
• 1 1/2 tsp Dijon mustard
• 1 tsp liquid honey
• 1/2 tsp chopped fresh dill
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/4 cup canola oil or grapeseed oil
• 4 cups baby arugula
• 1 cup rinsed and drained canned chickpeas
• 2/3 cup chopped seeded English cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup unsalted cashews, toasted and chopped
• 1/4 cup chopped fresh dill
• 2 tbsp fresh parsley leaves

Directions

1. Cook orzo in boiling salted water until tender; drain.
2. Transfer orzo to a large heatproof bowl. Add olive oil and toss to coat; cool completely.
3. To prepare dressing, whisk together lemon juice, lemon peel, mustard, honey, 1/2 tsp dill, salt and pepper until combined. Gradually whisk in canola oil until blended.
4. Add arugula, chickpeas, cucumber, cheese, cashews, 1/4 cup dill and parsley to orzo; toss to combine.
5. Add dressing and toss to combine.