Orzo salad with chimichurri

Start the orzo first, over high heat with a big pinch of salt, without waiting for the water to boil; stir a couple of times so it does not stick.

Wash gritty parsley and chop it with Calabrian peppers (or red pepper flakes) and garlic cloves; mince the peppers further.

Add an acid, here a little tarragon vinegar (lemon juice or distilled white vinegar also work), and olive oil to finish the chimichurri; it dresses the salad and tops the steak.

Check the orzo: when no longer firm to the tooth it is done.

Slice the tomatoes between two deli lids into a bowl, quartering them if wanted.

Cut a quarter of a big red onion into half moons cut into quarters; store the rest in a lidded container in the fridge.

Drain the orzo in a strainer; it stuck a little, which does not matter for a salad.

Drain the chickpeas and add them; toss in the warm orzo and a big spoonful of chimichurri, then crumble in feta. Keep at room temperature.