Greek Orzo

Pour the orzo into a small pot, add about 500 ml of water, and cook for about 10 minutes until tender, or according to package instructions. Meanwhile, in a pan, fry the bacon on both sides until crispy with a drop of oil. Then, place it on a plate lined with a paper towel to absorb excess fat.

Drain the cooked orzo and transfer it to a salad bowl. Add the drained chickpeas, diced cucumber, roughly chopped herbs, onion sliced into half-moons, crumbled feta, and crispy bacon broken into smaller pieces.

Finally, prepare the dressing – mix oil with lemon juice, honey, pressed garlic, salt, and pepper. Pour it into the bowl and mix everything thoroughly to combine all the flavors.