Mediterranean Orzo Salad

• Dressing
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Salad
• 1 cup orzo
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cup baby spinach leaves, chopped
• 1/2 pint cherry tomatoes, halved
• 1/4 cup pitted kalamata olives, halved
• 1/4 cup crumbled feta cheese
• 1/2 small red onion, diced

1. Whisk together the vinegar, oregano, and garlic in a small bowl. Gradually whisk in the olive oil and season with salt and pepper, to taste.
2. Bring a large pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes, until al dente.
3. Meanwhile, combine the chickpeas, spinach, tomatoes, olives, feta cheese, and red onion in a medium bowl. Drain the orzo and add to the bowl. Drizzle the dressing over the salad and toss to coat.

dressing, red wine vinegar, oregano, garlic, extravirgin olive oil, kosher salt, freshly ground black pepper, salad, orzo, chickpeas, baby spinach leaves, cherry tomatoes, kalamata olives, feta cheese, red onion

Taken from food52.com/recipes/25650-mediterranean-orzo-salad (may not work)