2 cups orzo
2-3 cups chopped baby spinach
1/2 cup chopped mixed fresh herbs
(I used parsley, basil and chives)
1/2 cup crumbled vegan feta (~ half a block, 3.5 oz.)
Juice of 1 lemon
2 tbsp white wine vinegar
1 tbsp runny tahini
Salt and black pepper to taste
2 cups cooked chickpeas
1 tbsp olive oil
1 tbsp harissa spice blend
(Plus salt if spice blend is salt-free)
Preheat oven to 425 F.
Rinse cooked chickpeas, and pat them dry with a clean kitchen towel.
Add olive oil and harissa, and toss until coated.
Spread chickpeas on a lined baking sheet, and bake for 20 minutes. Give them a stir, and bake for another 20 minutes.
In the meantime, prepare orzo according to package instructions.
Drain, then mix while still hot with crumbled vegan feta, chopped spinach, herbs, tahini, vinegar and lemon juice.
Season to taste with salt and black pepper.
Serve with chickpeas, and enjoy!