Greek Orzo Salad - International Collection

Ingredients

• 12 ounces orzo pasta (340g)
• 2 heaping cups baby spinach
• 1 cucumber, chopped
• 30 cherry tomatoes, halved
• 15 ounces can of chickpeas, rinsed and drained
• ½ small red onion, diced
• ½ cup crumbled (vegan) feta cheese
• ½ cup chopped fresh basil
• ¼ cup International Collection‘s Garlic Olive oil
• Juice of 1 large lemon
• 1 tablespoon apple cider vinegar
• 1 teaspoon agave syrup, or honey
• 1 clove garlic, minced
• 1 teaspoon Italian seasoning
• Kosher salt and black pepper, to taste