1 1/2 cups orzo pasta, cooked according to the packet’s instructions
1 medium cucumber, diced
1 medium tomato, diced
1/4 cup pitted Kalamata olives, sliced
1/4 cup sun dried tomatoes, diced
1 teaspoon fresh oregano leaves, chopped
2 tablespoons fresh flat leaf parsley, chopped
1 small red onion, thinly sliced
1 tablespoon fresh mint, chopped
1 (15oz/425g) can chickpeas, drained
Dressing
1/4 cup red onion, chopped
Zest and juice of 1 lemon
3 tablespoons tulia Tahini
4 tablespoons olive oil
Salt and pepper to taste
Preparation:
1. Add all salad ingredients to a large bowl and toss together. 2. Blend all dressing ingredients until smooth, adding a splash of water to get the desired consistency. 3. Drizzle the salad with the dressing and serve. Enjoy!
