Orzo and Chickpea Salad | Blue Flame Kitchen

Ingredients

• ​1 cup orzo
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp grated lemon peel
• 1 1/2 tsp Dijon mustard
• 1 tsp liquid honey
• 1/2 tsp chopped fresh dill
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/4 cup canola oil or grapeseed oil
• 4 cups baby arugula
• 1 cup rinsed and drained canned chickpeas
• 2/3 cup chopped seeded English cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup unsalted cashews, toasted and chopped
• 1/4 cup chopped fresh dill
• 2 tbsp fresh parsley leaves