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Creamy Greek Orzo Salad with Crispy Chickpeas


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



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