LEMONY ORZO SALAD

350 g Orzo/Risoni, or any pasta shape
2 large handfuls of fresh baby spinach, chopped
400 g chickpeas, drained and rinsed
½ English cucumber, diced
1 small red onion, diced
250 ml basil leaves, roughly chopped
250 ml mint leaves, roughly chopped
1 – 2 lemons, zest and juice
60 ml olive oil
salt and fresh black pepper to taste
125 ml Feta, crumbled, optional

Cook the pasta in a large pot of generously salted boiling water according to package instructions.
Drain, then rinse thoroughly under cold water until the pasta is chilled.
Transfer to a large mixing bowl.
Add the remaining ingredients and toss until evenly combined.
Taste and season accordingly.

Photo: Melissa Ann Vermeulen
Recipe posted by : Melissa Ann Vermeulen