We had two inches of snow on Monday, but today it is 80 degrees. The sun is fabulous, and my legs are happy to be wearing shorts. I wanted something summery for lunch today, but since it's early March, the produce hasn't quite caught up with my gustatory desires. So, I made this orzo salad with packaged/preserved items in my refrigerator and pantry. It was very tasty and really hit the spot.
1 cup orzo pasta
1 15 oz can chickpeas
2 green onions, chopped
15 kalamata olives, chopped
8 slices refrigerator pickles, chopped
1/2 cup feta cheese, crumbled
1 tsp dried oregano
Cook orzo according to package instructions; salt water generously. Heat 1 tbsp olive oil in a medium skillet over medium-high heat. Rinse and drain chickpeas; add to hot skillet. Season with kosher salt. Shake occasionally to avoid burning.
Meanwhile, add crumbled feta to a medium bowl. Chop onions, olives, and pickles, and place in the bowl.
Drain pasta and add to bowl along with the browned chickpeas. Sprinkle oregano and 2 tbsp olive oil over the mixture, then stir to mix everything together. Season to taste with salt, pepper, and possibly more oregano or olive oil if it's dry.