I eat the sh*t out of this Orzo Salad.

Name: I eat the sh*t out of this Orzo Salad.
Total time: 20 min
Ingredients: 224 g Soup pasta; 200 g Chickpea, cooked; 120 g Feta cheese; 20 Cherry tomato; 8–10 Brussels sprout; ¼ Red onion; a handful Parsley; a sprinkle Black pepper; to taste Salt; 28 g Olive oil; 30 g Rice wine vinegar; 5 g Dijon mustard; 1 clove Garlic; a sprinkle Oregano; a sprinkle Sumac

By Ethan Chlebowski · 20 min

Ingredients

Soup pasta224 g
Chickpea · cooked200 g
Feta cheese120 g
Cherry tomato20
Brussels sprout8–10
Red onion¼
Parsleya handful
Black peppera sprinkle
Saltto taste
Olive oil28 g
Rice wine vinegar30 g
Dijon mustard5 g
Garlic1 clove
Oreganoa sprinkle
Sumaca sprinkle

Instructions

Boil the orzo in salted water according to the package instructions, stirring occasionally so it does not stick.
Drain the orzo and spread it in an even layer on a plate or pan to cool.
Chop all the vegetables and set them aside.
Shake the vinaigrette ingredients in a container until well emulsified. Taste and adjust the seasoning if needed.
In a large bowl, toss the cooled orzo with the vegetables, feta, chickpeas, parsley and vinaigrette. Taste and adjust with salt.
Toss the salad with your hands. Serve right away, or refrigerate for a few hours or up to a day for best results.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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