The mixture of textures is a pretty important part of this dish. You need a good crunch and a mild oniony flavor; radishes are a good substitute for sweet onion. The celery is important, and the cherry tomatoes have to be halved. I just eyeball the ratio of ingredients, so these are approximate measurements.
- Orzo about 1/2 lb or 1.5 cups.
- Can of chickpeas
- Bag of baby spinach
- 1 or 2 stalks celery sliced pretty thin. Don’t use the skinny inner stalks. You want a good crunch.
- a pint or couple handfuls of cherry tomatoes, halved.
- a handful of kalamata olives. chopped a bit into chunks.
- feta cheese, maybe a 4 ounce chunk, diced.
- Sweet onion quartered and sliced as thin as you can get it. About 1/4 cup
- balsamic vinegar
- olive oil
- lemon juice
- Pita bread
- Slosh about 3 Tb of Olive oil and 2 Tb of balsamic vinegar in a big bowl. A couple glugs and a few shots.
- Cook the orzo. Start slicing and chopping the celery, tomatoes, olives, feta, and onion.
- Drain the orzo. ASAP put it in the big bowl and stir it all around so the oil & vinegar start to soak in.
- Immediately put about 3/4 of the baby spinach in the orzo and stir. Stir a few minutes until it’s all mixed in and starts to wilt.
- Finish slicing and chopping the celery, tomatoes, olives, feta, and onion.
- Drain the can of chickpeas.
- After a few minutes the spinach should be pretty wilted. Put all the chopped up stuff and the chickpeas in the big bowl and stir it all up.
- Add a bit of lemon juice
- Add salt and black pepper if you want. We always add it individually to each plate.
- Serve with pita bread!
Is almost as good chilled the next day, although the spinach gets pretty soggy. I haven’t invented a way to incrementally add fresh spinach that doesn’t involve cooking.