Orzo salad with feta and vinaigrette

Add the orzo to a pot with water and a big pinch of salt and boil over medium-high heat, stirring occasionally to prevent sticking.

Strain the boiled orzo and spread it on a plate to cool faster in a thin layer.

Chop all the vegetables to roughly the same size so each bite is evenly balanced.

Combine the olive oil, rice wine vinegar, mustard, grated garlic, oregano, sumac, black pepper and salt in a lidded container.

Shake to emulsify the vinaigrette, then taste it.

In a large bowl combine the cooled orzo, garbanzo beans, sliced red onions, Brussels sprouts and cherry tomatoes, crumble in the feta and pour over the vinaigrette.

Toss by hand until everything is evenly dispersed.

It can be eaten right away but is better after a couple of hours or a day or more in the fridge.