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Ingredients
  • 8 ounces orzo pasta ( 1 ¼ cup dry)
  • 1 cup canned chickpeas, drained and rinsed
  • ½ lemon, juice and zest (about 2 tablespoons juice)
  • ¼ cup minced shallot or red onion
  • ½ English cucumber ( 2 cups diced, or substitute a peeled standard cucumber)
  • 2 roasted red peppers from a jar or ½ fresh red bell pepper ( ½ cup diced)
  • ⅓ cup chopped dill, plus more for garnish
  • ⅓ cup chopped mint
  • 2 tablespoons white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ cup feta cheese crumbles
  • ⅓ cup Kalamata olives, halved
  • Black pepper
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