4 c chicken stock
1 1/2 c orzo pasta
1 can(s) 15 oz. garbanzo beans
1 1/2 c grape, cherry, or teardrop tomatoes (halved)
3/4 c finely chopped red onion
1/2 c chopped fresh basil
1/4 c chopped fresh parsley or mint
3/4 c vinaigrette (recipe follows)
salt and pepper to taste
crumbled feta cheese (optional)
toasted pine or walnuts roughly chopped (optional)
1/2 c rice wine vinegar
1/4 c fresh lemon juice
2 tsp honey
2 tsp salt
1 c extra virgin olive oil
In a medium saucepan bring the chicken stock to a boil. Stir in orzo and cook until tender but still firm to the bite, stirring frequently (about 7 min). Drain the orzo and toss in a large bowl until it cools slightly. (I usually add a tiny bit of olive oil so it doesn't clump together) Set aside to cool completely.
Toss the orzo with the beans, tomatoes, red onion, basil, parsley and enough vinaigrette to coat.
Season the salad to taste with salt and pepper. Serve at room temp. Add some crumbled feta cheese and toasted nuts (if using) before serving.