Chickpea Orzo Salad

• 1/2 lb orzo pasta
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon-style mustard
• 1/4 cup fresh mint leaves, chopped or 1 1/2 tablespoons dried mint
• 2 tablespoons dried oregano
• 1 tablespoon dried thyme leaves
• 1/2 tablespoon black pepper
• 2 medium tomatoes, diced
• 4 scallions, chopped
• 1 medium cucumber, unpeeled, diced
• 2 garlic cloves, minced
• 1 cup pitted black olives, halved or 1 cup green olives, sliced
• 1/4 lb feta or 1/4 lb seasoned tofu, crumbled
• 1 (15 ounce) can chickpeas, drained

1. In a saucepan, place the pasta in boiling water and cook for 9 to 11 minutes, until al dente.
2. Drain and cool under cold running water.
3. In a small bowl, whisk together the oil, vinegar, mustard, mint, and seasonings, forming a vinaigrette.
4. In a large mixing bowl, combine the orzo, tomatoes, scallions, cucumber, garlic and olives.
5. Blend in the vinaigrette, feta, and if desired, chickpeas (Also good with black beans).
6. Chill for 1 hour before serving.
7. Place over a bed of lettuce.

orzo pasta, olive oil, red wine vinegar, mustard, mint, oregano, thyme, black pepper, tomatoes, scallions, cucumber, garlic, black olives, feta, chickpeas

Taken from www.food.com/recipe/chickpea-orzo-salad-142335 (may not work)