Greek Orzo Salad

Pour the orzo pasta into a small saucepan, cover with about 500 ml of water and cook for 10 minutes or until tender (or follow the package instructions).

Meanwhile, fry the bacon with a little oil in a pan until crispy on both sides. Transfer it to a plate lined with a paper towel to absorb excess fat.

Drain the cooked orzo and place it in a salad bowl. Add the drained chickpeas, diced cucumber, chopped herbs, thinly sliced red onion, crumbled feta, and crispy bacon torn into small pieces.