Constraint Kitchen

Ingredients

• 1 cup orzo
• 1 can chickpeas
• 0.5 whole cucumber
• 0.25 cup olives
• 0.5 cup feta

Substitutions

• Use small pasta shapes instead of orzo.
• Swap feta for mozzarella cubes or leave it out.

Steps

1. Cook the orzo until tender, then rinse it under cool water.
2. Mix with drained chickpeas, chopped cucumber, olives, and feta.
3. Dress lightly with oil and lemon if you have them, then chill.

Storage and reheating

Storage: Keeps 3 days in the fridge.

Reheating: Best served cold or at room temperature.