Orzo Salad with Chickpeas, Dill, and Lemon

from Cooking Light
aka ZoZo salad

1 cup uncooked orzo
1/2 cup thinkly sliced green onions
1/2 cup (2 oz) crumbled feta
1/4 chopped fresh dill
1 (19 oz) can garbanzo beans, drained (i think someone commented that it needed more garbanzos which was a correct statement because i used a 15oz can. i usually a make a 1.5 batch because i can't find 19oz cans of the beans)
3 T fresh lemon juice
1 1/2 t extra virgin olive oil
1 T cold water
1/2 t salt
1.2 t bottled minced garlic

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with caold water, drain.

Combine pasta, onions, feta, dill, and garbanzos in a large bowl, tossing gentle to combine.

Combine juice and remaining ingredients in a small bowl, stirring with a wisk. Drizzle over pasta mixture, toss gentley to coat.

Yield: 4 (1 1/4) cup servings.

Great to make the night before - gives flavors more time to infuse.