This flavor-packed dish takes humble feta and transforms it into the star of the show!

Yields: 4 Servings
Total Preparation Time: 30 Minutes

Ingredients

• 1 cup whole wheat orzo
• 1 tablespoon olive oil
• 1/4 cup chopped fresh basil
• 1 (8 oz) block of feta
• 3 tablespoons cornstarch
• 4 tablespoons avocado oil, divided
• 2 (14 oz) cans chickpeas, drained/rinsed
• 4 cloves garlic, minced, divided
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon crushed red pepper flakes
• Salt and pepper, to taste
• 8 oz crimini mushrooms, cleaned, sliced
• 1 lemon, zested and juiced
• 1 tablespoon fresh parsley
• 1 cup plain greek yogurt
• 1/2 cup chopped fresh dill

Instructions

1. Cook orzo according to package directions. Drain well and toss with olive oil and fresh basil. Set aside.
2. Pat the feta dry and slice into slabs about 1/4" thick and dredge in cornstarch until evenly covered.
3. Heat 2 tablespoons avocado oil over medium heat. Place feta in hot oil, being careful not to over crowd the pan. Cook about 1 minute per side, until golden brown. Remove from pan
4. and set aside.
5. Add remaining avocado oil to hot pan and add the chickpeas, 3 cloves of garlic, paprika, pepper flakes, salt and pepper. Cook about 5 minutes or until hot.
6. Add mushrooms and continue cooking until browned - about 5 minutes more.
7. Add lemon zest and fresh parsley and set aside.
8. In a small bowl, mix yogurt, remaining 1 clove of garlic, dill and lemon juice. Season with salt and pepper.
9. To serve, divide yogurt among four plates and spread it out. Top with orzo, chickpeas and crispy feta.