This Orzo Pasta Salad is simple to make for a light meal or served as a side to any dish!
Add the chopped cucumbers, red onion, cherry tomatoes, dill, basil, and a generous pinch of salt and black pepper to the mixing bowl. Toss together to combine.
Wisk the lemon juice, olive oil, and the salt and pepper in a mixing bowl then add to the pasta salad. Toss together to combine and refrigerate for 1-hour to allow the flavors to marinate together.
When the pasta salad is cooled, toss the chickpeas with the sweet and smoked paprika, chili powder, and salt, and pepper.
Over medium-high heat, add the avocado oil and then add the seasoned chickpeas. Stirring the chickpeas occasionally for about 5-10 minutes until golden in color. Remove from heat and add to the pasta salad. Toss together, taste, adjust seasoning as needed, and serve immediately.