Ingredients:

  • 1.5 cups (250g) Orzo pasta, dried
  • 1 can (15 oz/425g) Chickpeas, drained and rinsed
  • 4 cups (1L) Water for boiling
  • 1 tbsp (15g) Sea salt for pasta water
  • 2 cups (60g) Fresh baby spinach, roughly chopped
  • 1 cup (150g) English cucumber, diced small
  • 1 cup (150g) Cherry tomatoes, halved
  • 0.5 cup (75g) Red onion, finely minced
  • 0.5 cup (75g) Feta cheese, crumbled
  • 0.5 cup (65g) Kalamata olives, pitted and sliced
  • 0.25 cup (40g) Toasted pine nuts
  • 0.25 cup (60ml) Extra virgin olive oil
  • 3 tbsp (45ml) Freshly squeezed lemon juice
  • 1 tsp (5g) Dijon mustard
  • 1 clove Garlic, minced
  • 1 tsp Dried oregano
  • 0.5 tsp Black pepper

Instructions:

  1. Fill a large pot with 4 cups (1L) of water and 1 tbsp (15g) of sea salt.
  2. Add 1.5 cups (250g) of orzo to the boiling water and set your timer for 8 minutes. Cook until the center is no longer white and opaque.
  3. Drain the orzo into a fine mesh sieve and immediately run cold water over it for 30 seconds.
  4. In a small jar, combine 0.25 cup (60ml) olive oil, 3 tbsp (45ml) lemon juice, 1 tsp (5g) mustard, minced garlic, oregano, and pepper. Shake vigorously until the liquid looks opaque and creamy.
  5. Place the minced red onions in a large bowl and pour half the dressing over them.
  6. Dice the cucumber, halve the cherry tomatoes, and roughly chop the spinach.
  7. In a small dry skillet, toss 0.25 cup (40g) pine nuts over medium heat for 3 minutes until golden and fragrant.
  8. Add the cooled orzo, chickpeas, cucumber, tomatoes, spinach, olives, and feta to the bowl with the onions.
  9. Pour the remaining dressing over the mixture and fold everything together with a large spatula.
  10. Let the salad sit for at least 10 minutes at room temperature before serving.