Mediterranean Orzo Salad Recipe (Vegan) - Kroll's Korner

Ingredients

• 1 1/2 cups uncooked orzo (~260 grams)
• 1/2 small red onion, finely diced (about 1/2 cup)
• 1/2 cup kalamata olives, sliced
• 1, (14.5 oz. jar) marinated artichoke hearts, drained and chopped
• 1 cup cherry tomatoes, halved or quartered if large (or chopped sun dried tomatoes work really well here too)
• 1/2 cup peperoncini, sliced
• 1/2 large cucumber, quartered (or 2-3 mini cucumbers )
• 1, (15.5 oz. can) garbanzo beans/chickpeas, drained and rinsed
• 8 oz. feta cheese
• 1/2 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic, minced or pressed with a garlic press
• 1/4 cup fresh basil, chopped, plus more to garnish
• 1 tsp. dried oregano (or 1 Tbsp. fresh)
• 2-3 Tbsp. fresh lemon juice
• kosher salt and freshly cracked black pepper, to taste