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1/4 cup extra virgin olive oil

1 Tbls. Dijon mustard

1 whole lemon, juiced

salt and pepper, to taste

12 ounces, weight orzo pasta, cooked, drained, and cooled

1 cup cherry tomatoes, halved

2 cups spinach

1 cup red pepper, diced

1 cup cucumber, diced

1/2 red onion, diced

1 cup Kalamata olives, halved

1 cup feta cheese, crumbled

1 cup chickpeas, drained.

2 Tbls. parsley, minced


In small bowl, mix together the olive oil, lemon juice, Dijon, salt, and pepper until totally combined.

Place the orzo and all the other ingredients in a large mixing bowl and pour the dressing over the top. Stir to combine, taste and adjust seasonings, and refrigerate at least an hour before serving. Top with more feta and parsley and serve.