3 oz dry orzo - cooked
1 ½ cups chick peas
3-5 handfuls (handsful) baby spinach
3 T minced onion (red or vidalia)
1 pint roasted grape tomatoes (see note)
feta (or whatever cheese you prefer - I only had about 1/3 cup but it was fine.)
2+ T olive oil
juice of ½ large lemon
lemon zest of 1 large lemon - chopped finely
Place spinach and onion in bowl. While orzo is still hot - pour into bowl. Stir to partially "cook" spinach. Add in oil, lemon juice, zest, tomatoes and feta. Eat warm or cool.
Roasting grape tomatoes. I tried this both ways this weekend and prefered the 2nd.
1. Line cookie sheet with foil. Spray with olive oil spray and sprinkle w/ kosher salt. Roast at 250 for 1+ hour.
2. Line cookie sheet with foil. Spray with olive oil spray and sprinkle w/ kosher salt. Place in a preheated 450 oven and turn off heat. (I had just made tortilla chips - so my oven was nice and hot.) Leave in oven until they are roasted and slight caramelized.
In either case - as soon as they are done - put into a bowl to save all the yummy juices. You could also sprinkle a couple garlic cloves in with these and then have roasted garlic!