3 cups cooked orzo

1 cup chopped cherry tomatoes

1 cup finely chopped cucumber

1/2 cup chopped vegan feta

1/2 cup sliced olives

1 small shallot, finely chopped

1 cup chickpeas

Avocado Dill & Yogurt Dressing:

1 medium avocado

1/4 cup vegan yogurt

Juice of 1 lemon

1/4 cup chopped fresh dill

1/3 cup olive oil

1/3 cup water (add more for thinner consistency)

1-2 cloves garlic

1 teaspoon salt (or to taste)

1/4 teaspoon black pepper

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Cook orzo according to package instructions, then rinse with cold water and set aside.
In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, vegan feta, olives, shallot, and chickpeas.
In a blender, add avocado, vegan yogurt, lemon juice, dill, olive oil, water, garlic, salt, and pepper. Blend until smooth.
Pour the dressing over the salad mixture. Stir until everything is evenly coated.
Serve immediately or chill before serving. Store leftovers in an airtight container in the fridge for up to 2 days.

Use gluten-free orzo if needed.
Swap chickpeas for white beans for a variation.
Use fresh herbs for best flavor, but dried dill can be used in smaller quantities.
To store longer, keep dressing and salad separate and mix before serving.
Great served over greens like spinach or arugula for added texture and nutrition.