Cook the orzo: Add 4 quarts of water to a large pot. Bring water to a boil. Season water generously with salt. Cook the orzo according to package directions until al dente. Drain and rinse the orzo with cold water. Drain again and gently shake the colander to remove as much water as possible. Transfer the cooked orzo to a large bowl.
Season the orzo: Drizzle the orzo with 4 tablespoons of oil and 3 tablespoons of lemon juice. Season with 1 teaspoon of kosher salt and pepper to taste. Toss until thoroughly coated. Set aside to cool.*
Make the dressing: In a small bowl or food processor, combine all the ingredients for the dressing. Season with salt and pepper to taste. Whisk until smooth. OPTIONAL – for a thinner dressing, whisk in water (1 teaspoon at a time until desired consistency is achieved).
Assemble the salad: Add the feta, chickpeas, tomatoes, cucumber, red onion, olives and basil to the bowl with the orzo. Toss to combine. Drizzle with desired amount of dressing and gently toss to combine. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or cold. Enjoy!
Recipe Serves: 10-12
Nutritional information based on 12 servings.