Greek Orzo Salad with Crispy Bacon

Pour the orzo pasta into a small saucepan, add about 500 ml of water, and cook for about 10 minutes until tender, or according to package instructions. Meanwhile, in a pan, fry the bacon on both sides until crispy in a little oil. Then place it on a plate lined with paper towels to absorb excess fat.

Drain the cooked orzo and place it in a salad bowl. Add the rinsed chickpeas, diced cucumber, coarsely chopped fresh herbs (mint and dill), red onion cut into half-rings, crumbled feta, and the fried bacon broken into smaller pieces.

Finally, prepare the dressing: mix the olive oil with lemon juice, honey, crushed garlic, salt, and pepper. Pour into the bowl and mix thoroughly to combine the flavors.