Greek Orzo Salad with Chickpeas and Bacon

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

Drain the cooked pasta and transfer it to a salad bowl. Add the drained chickpeas, diced cucumber, coarsely chopped herbs (mint and dill), red onion cut into half-rings, crumbled feta, and bacon broken into small pieces.

For the dressing, mix olive oil with lemon juice, honey, pressed garlic, salt, and pepper. Pour the dressing over the salad and mix everything thoroughly to combine the flavors optimally. Let it sit briefly before serving.