Heather's lemony Orzo salad

This recipe was given to me by my sister-in law Heather - she made it for us for a family BBQ during the summer and everyone devoured it. This salad is easy to make and filled with the best fresh and zesty flavors! Perfect for serving as a main dish or as a side and especially brilliant for a BBQ, it is just delicious. It's the combination of the lemon, the freshly chopped herbs and the salty feta that bring this salad to life. We had it for GCSE results celebration - my goodness it's been a tough week! 

Ingredients 

INGREDIENTS
340g uncooked orzo
2 large handfuls fresh baby spinach, chopped
1 400g can chickpeas, rinsed and drained
1 cucumber, diced
half a small red onion, diced
1/2 bunch roughly-chopped fresh basil leaves
1/2 bunch roughly-chopped fresh mint leaves

Copped dill
1–2 lemons, zested and juiced
120 ml olive oil

120g crumbled feta
sea salt and freshly-cracked black pepper, to taste

Method

1. Prepare your pasta. Cook it al dente according to package instructions, being sure to generously salt your pasta water. Then drain and rinse with cold water until chilled.
2. Toss all of your ingredients. Combine the pasta and the remaining ingredients in a large bowl, and toss until evenly combined.
3. Taste and season the pasta salad add a few pinches of salt and pepper and extra lemon juice (if needed) until the balances of everything tastes right to you.
4. Serve! Or if you’re making this orzo salad in advance, cover and refrigerate it for up to 3 days until ready to use.