Greek Orzo Salad

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

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

Drain the cooked orzo pasta and transfer it to a salad bowl. Add the drained chickpeas, diced cucumber, chopped herbs, thinly sliced red onion, crumbled feta, and crispy bacon broken into smaller pieces.