Greek salad with creamy orzo pasta and crispy chickpeas

Ingredients:

Salad

• 1.5 cups orzo pasta
• 1 tbsp. Greek yogurt ranch dressing
• Zest and juice of 1 lemon
• 1/4 cup crumbled feta
• 1/4 tbsp. chopped kalamata olives
• 2 firm tomatoes, seeded and diced
• 1 English cucumber, seeded and diced
• Half a red onion, diced
• Crispy Chickpeas, recipe below
• 1 tbsp. thinly sliced ​​fresh mint

Crispy chickpeas

• 3 tbsp. l. olive oil
• 1 can (425g) of canned chickpeas, washed and drained
• 1 tsp za'atar seasoning (a Middle Eastern seasoning that contains thyme, basil, savory, sesame, sumac, and salt)

Preparation:

1. Bring a large pot of salted water to a boil. Cook the orzo pasta according to package directions until al dente. Drain and rinse under cold water. Transfer to a large bowl.
2. In a small bowl, combine the ranch dressing, lemon zest, and juice. Toss the dressing with the orzo pasta and season with salt and pepper. Layer or layer the feta, olives, tomatoes, cucumber, and red onion on top. Sprinkle with crispy chickpeas and fresh mint.
   
   Serve with veggie burger.

3. Crispy chickpeas

   
   Heat olive oil in a large skillet over medium heat until shimmering. Add the chickpeas and cook, stirring occasionally, until golden brown, about 10 minutes. Using a slotted spoon, transfer the chickpeas to a bowl, sprinkle with za'atar, and toss to combine. Place on a paper towel-lined plate to drain.