Creamy Greek Orzo Salad with Crispy Chickpeas

Deselect All

Kosher salt and freshly ground black pepper

1 1/2 cups dried orzo

1 cup Greek yogurt ranch dressing, such as Hidden Valley 

Zest and juice of 1 lemon 

1/4 cup crumbled feta

1/4 cup chopped kalamata olives 

2 firm tomatoes, seeded and diced 

1 English cucumber, seeded and diced 

1/2 red onion, diced 

Crispy Chickpeas, recipe follows

1 tablespoon sliced fresh mint (chiffonade)

Crispy Chickpeas:

3 tablespoons olive oil

One 15-ounce can chickpeas, drained, rinsed and dried thoroughly 

1 teaspoon za'atar