Orzo with Chickpeas, Lemon, and Dill

Orzo with Chickpeas, Lemon, and Dill (from A Little Bit Crunchy A Little Bit Rock and Roll)


2 cup uncooked orzo, cooked and drained

1 cup peas, cooked and drained

1/2 cup sliced green onions

1/2 cup chopped fresh dill

1 large can chickpeas (1lb 13 oz) drained and rinsed (or dry chickpeas cooked and drained)

1 lemon

4 tablespoons STAR Olive Oil with Lemon Peel

1 teaspoon Himalayan Pink Sea Salt

2 cloves minced fresh garlic

3/4 cup chopped raw almonds


1. Toss the pasta, green onions, peas, dill, chickpeas, sea salt, and garlic together.

2. Drizzle with the lemon oil and a squeeze of fresh lemon juice. Toss gently to coat.

3. Top with the chopped almonds and drizzle with extra lemon oil before serving. Serve warm or cold.