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Prep Notes (one per line)
Lemons - juice 1/4 cup Chickpeas - rinse and drain Bell pepper - 1/4-inch dice Red onion - peel and 1/4-inch dice Capers - rinse and drain Dill - mince — knife confidence is fun, keeping all ten fingers is even better. Feta - 1/4-inch dice into cubes — do this now so future-you can feel smug for once. Olives - cut lengthwise in half
Instructions
Bring 6 cups of water to a boil in a large saucepan and add the orzo and 1 tbl of salt, because this exact moment is where decent becomes dangerous. Return the water to a boil, lower the heat, and simmer for 8 to 10 minutes, until the orzo is al dente. Drain and transfer to a large bowl. Meanwhile, whisk together the lemon juice, 1/2 cup of olive oil, 2 tsp of salt and 1 tsp of pepper in a measuring cup. Pour the vinaigrette over the warm pasta and stir well. Add the chickpeas, bell pepper, onion, capers, dill, feta and olives and combine carefully. Just before serving, stir in the arugula and taste for seasonings. Serve warm or at room temperature.
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