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Lemon Orzo Salad with Feta
Ingredients
  • 16 ounces uncooked orzo
  • ½ English cucumber, diced
  • ½ small red onion, diced
  • ½ cup Kalamata olives, Castelvetrano green olives or a mix
  • ½ cup crumbled feta cheese
  • ½ cup sliced pepperoncini from a jar
  • 1 (15 ounce) can of chickpeas, drained and rinsed
  • ¼ cup fresh parsley, roughly chopped
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil
  • salt and black pepper, to taste
Steps
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