Lemon Orzo Summer Salad

Serves 4

• 3 cups cooked orzo
• 1/3 cup extra virgin olive oil
• Juice of 1 lemon
• Pinch red pepper flakes
• Salt and pepper to taste
• 1 cup fresh basil, dill, and or chives, chopped (I use a mix)
• 1 roasted red pepper, chopped
• 1 (14 ounce) can chickpeas drained
• 2 cups cherry tomatoes, halved
• 1/2 cup green olives
• 1/2 cup cucumber
• 1 avocado, diced
• Crumbled feta

Add the orzo, olive oil, juice of 1 lemon, herbs, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the chickpeas, red peppers, tomatoes, olives, and avocado, toss to combine. Top with crumbled feta.