Ingredients
12ozuncooked orzo
2largehandfuls fresh baby spinach,chopped
15ozchickpeas
1English cucumber,diced
half a small red onion,diced
1cupfresh basil leaves,roughly-chopped
1cupfresh mint leaves,roughly-chopped
2lemons,zested and juiced
¼cupolive oil
sea salt and freshly-cracked black pepper,to taste
½cupcrumbled feta,or goat cheese, optional
Preparation
Cook the pasta in a large stockpot of generously salted water until al dente, according to package instructions.
Drain pasta. Rinse thoroughly in a strainer with cold water until the pasta is chilled. Transfer pasta to a large mixing bowl.
Add the remaining ingredients to the mixing bowl. Toss until evenly combined. Taste, and season with a few generous pinches of salt and pepper, to taste.
Serve immediately. Or cover and refrigerate for up to 3 days.
