1Place the onion and measured vinegar in a large, nonreactive bowl and stir to combine; set aside.
2Bring a large saucepan of heavily salted water to a boil over high heat. Add the orzo and cook, stirring occasionally, until al dente, about 8 minutes. Drain and rinse under cold water until cool. Drain well and place in the bowl with the onion-vinegar mixture.
3Add the chickpeas, celery, olives, olive oil, and herbs and toss to combine. Taste and season with salt, pepper, and additional red wine vinegar as needed. Serve at room temperature.
Ditch the store-bought dressing and whip up this homemade dressing that comes together in a flash. It’s far healthier, cheaper, and fresher than bottled dressings with added sugars, chemicals, and fillers. Prep ahead and store in a covered jar.
The Perfect Olive Oil
Round Pond's olive oil is buttery, peppery, and full of olive goodness.
How to Pit Olives
This method for removing the pits from olives is an exercise in relativity: It wouldn't work with a peach. CHOW contributor Stephanie V.W. Lucianovic demonstrates.