Ingredients
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1 cup uncooked orzo pasta
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2 cups cooked chickpeas
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1 cup crumbled feta cheese
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1 cup chopped parsley (or a parsley and basil mix)
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1 cup chopped green onions or 1 cup red onion
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15 -20 ripe cherry tomatoes (halved or quartered)
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1 large bell pepper, chopped (any color)
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2 tablespoons capers, roughly chopped
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1/2 cup olive (black or green, halved)
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2 (6 ounce) cans tuna (chunks or flaked)
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3/4 cup olive oil
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1/2 cup lemon juice
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1/4 cup thick plain yogurt
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2 crushed garlic cloves
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4 -6 hardboiled egg, quartered
Instructions
- Cook orzo al dente according to packet directions.
- Drain and rinse with cold water, drain again then transfer to a bowl.
- Add all the salad ingredients except for the tuna and eggs.
- In a jar mix all the dressing ingredients and shake well, pour half of the dressing over the salad and mix together.
- Cover and place in the fridge so the flavors can develop, for at least one hour.
- Before serving add the rest of the dressing and the tuna, toss and garnish with the eggs.
- Alternatively serve the rest of the dressing in a small jug on the side.