Greek Orzo Salad with Chickpeas and Bacon

Put the orzo pasta in a small pot, cover with approx. 500 ml of water and cook for about 10 minutes (or according to package instructions) until al dente. In the meantime, fry the bacon in a pan with a little vegetable oil on both sides until crispy. Place the cooked bacon on a plate lined with paper towels to absorb excess fat.

Drain the cooked orzo pasta and place in a large salad bowl. Add the drained chickpeas, diced cucumber, finely chopped herbs (mint and dill), red onion cut into fine half-rings, crumbled feta, and the bacon broken into small pieces.

For the dressing, mix the olive oil, lemon juice, honey, and pressed garlic clove in a small bowl. Season to taste with salt and pepper. Pour the dressing over the salad and mix everything thoroughly so that the flavors combine perfectly. Serve immediately or let it sit for a short while.