Ingredients Dressing:
- 6 tbs red wine vinegar
- 2 teaspoon dried oregano
- 2 clove garlic (minced)
- 1/2 cup extra-virgin olive oil
- Kosher salt and black pepper (to taste)
Directions:
Using a wire whisk, combine vinegar, oregano and garlic. Slowly add in the olive oil, salt and pepper.
Ingredients Salad:
- 2 cup orzo
- 2 15 oz can chickpeas (drained and rinsed)
- 2 cup baby spinach (chopped)
- 1 pint cherry tomatoes (cut in half)
- 1/2 cup Kalamata olives (pitted and cut in half)
- 1/2 cup crumbled feta cheese
- 1 red onion (diced)
Directions:
Fill a large pot with salt water and place on the stove top, bring to a boil. Add the orzo to the boiling water and boil for 8-10 minutes. In a separate bowl, stir together the chickpeas, spinach, tomatoes, olives, feta cheese, and red onion. Drain the orzo completely and add it to the bowl.
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Mix the dressing and salad together and toss until well mixed.
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