Lemon orzo salad with feta and chickpeas recipe

Ingredients

• 12 oz (340 g) orzo, cooked al dente and rinsed in cold water
• 1 pint (551 ml) cherry tomatoes, halved
• 1 can (19 oz / 540 ml) chickpeas, rinsed and drained
• 1 generous handful fresh parsley, finely chopped
• 1 generous handful fresh arugula
• 7 oz (200 g) feta, crumbled
• Zest of 2 lemons
• ½ cup (125 ml) freshly grated parmesan
• ½ cup (125 ml) English cucumber, finely diced
• ⅓ cup (80 ml) red onion, finely chopped
• ¼ cup (60 ml) slivered almonds
• ⅓ cup (80 ml) olive oil
• Juice of 1 lemon
• 1 tbsp (15 ml) white balsamic vinegar
• 1 tbsp (15 ml) maple syrup
• ½ tsp (2.5 ml) dried parsley
• ½ tsp (2.5 ml) dried oregano
• 2 garlic cloves, finely minced