This recipe was featured as part of our Tailgating photo gallery.| by Christine Gallary
- 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.