Ron Wilson

Ron Wilson

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Dill and Orzo Garbanzo Salad

If there’s one herb that’s a necessity in my herb garden, it’s dill. And for those of you growing herbs in containers, try Dukat or Fernleaf dill, both smaller varieties of the old fashioned Mammoth Dill.

To liven up carrots, sauté sliced or julienned carrots in a bit of butter. Right before serving, sprinkle on a shower of fresh dill leaves, salt and pepper.


No kidding, this is yummy!


1 cup uncooked orzo, whole wheat if possible

1 can chickpeas, drained

1 cup chopped cucumber

3/4 cup crumbled feta cheese

1/3 cup chopped fresh dill

1/3 cup diced red onion


3 tablespoons olive oil

3 tablespoons fresh lemon juice

1 teaspoon minced garlic

1 tablespoon finely chopped fresh dill

Salt and pepper to taste

Cook orzo according to directions. Drain and rinse with cold water and drain again. Combine orzo, chickpeas, cucumbers, feta, dill, and red onion.

Whisk together olive oil, lemon juice, garlic, dill, salt, and pepper. Drizzle over salad and stir until ingredients are well coated.

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