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Orzo Salad with Pan-Fried Chickpeas, Dill, and Lemon

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Ingredients: 

1 1/2 tablespoon extra-virgin olive oil (divided)
19-oz can chickpeas or 2 cups cooked chickpeas
1 cup uncooked orzo (rice-shaped pasta)
1/2 cup thinly sliced green onions
1/2 cup (2 ounces) crumbled feta cheese (optional, I omitted this time)
1/4 cup chopped fresh dill
4 tablespoons fresh lemon juice (juice from 2 lemons)
1 tablespoon cold water
1/2 teaspoon salt
1 clove garlic, minced


 

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