Tomato, Orzo & Chickpea Salad

• 4 cups seeded diced tomatoes
• 1 to 2 cloves garlic crushed in a garlic press
• 1/2 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked and rinsed garbanzo beans (or one 14-15 ounce can, drained and rinsed)
• 1 cup uncooked orzo
• 1 cup diced English cucumber
• 1/2 cup sliced Kalamata olives
• 1/2 cup chopped flat leaf parsley
• 1/4 cup sliced fresh basil leaves
• 1 pinch Salt and pepper to taste

1. In a medium bowl combine the tomatoes, garlic, olive oil, red wine vinegar, crushed red pepper, 1 teaspoon salt and 1/2 teaspoon pepper. Park the mixture on the counter for 2 to 3 hours.
2. Cook the pasta according to package directions. Drain and rinse.
3. After the 2 to 3 hours "marinating" time, combine the tomatoes, garbanzo beans, cucumber, orzo and olives. Stir in the parsley and basil. Re-season with salt and pepper. Chill until ready to take to the picnic.

tomatoes, garlic, extra virgin olive oil, red wine vinegar, red pepper, salt, black pepper, garbanzo beans, orzo, cucumber, olives, flat leaf parsley, fresh basil, salt

Taken from food52.com/recipes/12642-tomato-orzo-chickpea-salad (may not work)