Ingredients

• Ingredients Units USM Scale 1x2x3x 16 oz package orzo (pref. whole wheat) 1 medium red bell pepper, diced 1/2 medium red onion, diced 1 can (14oz) chickpeas (garbanzo beans), drained and rinsed 1 can (14oz) artichoke hearts, sliced 2/3 cup pitted kalamata olives, sliced in half or quartered 1 pint (8oz) cherry tomatoes, sliced in half 1/2 cup toasted pine nuts 1/2 cup loosely packed chopped parsley 2 tablespoons fresh dill fronds or 2 teaspoons dried mineral salt + pepper (or lemon pepper), or to taste 2 lemons, juice of (about 3 – 4 tablespoons) 3 – 4 tablespoons extra virgin olive oil, optional

Preparation

• Instructions Orzo: Cook the orzo pasta according to package instructions. Assemble: In a large bowl add the cooked orzo, red bell pepper, onion, chickpeas, artichoke, olives, tomatoes, pine nuts, parsley, dill, salt and pepper. Add the lemon juice and optional oil over top, toss well to coat. Season to taste. Serve chilled or at room temperature. Salad is great alone. Also, try adding a small handful of leafy greens such as arugula to your serving for added freshness and fiber. It’s delicious! Store: Leftovers can be stored in the refrigerator in an airtight container, for up to 5 – 6 days. Serves 8