INGREDIENTS
1/2 lb
Asparagus
2 cups
Baby arugula
1 15 ounce can
Chickpeas
1/4 cup
Dill or cilantro, fresh
2
Green onions
1
Lemon, Juice and zest of
2
Persian cucumbers
3/4 cup
Orzo pasta
1
Black pepper from a peppermill
1/2 tsp
Salt
2 tbsp
Olive oil, extra-virgin
1 tsp
Cumin, ground
2 tbsp
Pine nuts, toasted
1/3 cup
Feta cheese