Minted Orzo Salad with Chickpeas and Feta

INGREDIENTS

4 cups

chicken broth

1 1/2 cups

dry orzo pasta

1 15 ounce can

chickpeas, drained and rinsed

1 cup

crumbled feta cheese

1/2

medium red onion, finely chopped (about 2/3 cup)

large celery stalk, finely chopped (about 1/2 cup)

2 tbsp

finely chopped fresh basil

2 tbsp

finely chopped fresh mint leaves

1/4 cup

fresh lemon juice

garlic cloves

1 tbsp

honey

1/4 tsp

salt

1/4 tsp

freshly ground black pepper

1/4 cup

extra-virgin olive oil