Orzo Pasta and Chickpea Salad

Ingredients:

Salad

• 4 cups chicken broth
• 1.5 cups orzo pasta
• 1 can (425 g) canned chickpeas, rinsed
• 1.5 cups red and yellow grape tomatoes, halved
• 3/4 cup finely chopped red onion
• 0.5 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint leaves
• About 3/4 cup vinaigrette dressing, recipe below

Vinaigrette dressing

• 0.5 cup red wine vinegar
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons of honey
• 2 teaspoons of salt
• 3/4 tsp freshly ground black pepper
• 1 cup extra-virgin olive oil

Preparation:

1. Pour the broth into a large, heavy-bottomed saucepan. Cover and bring to a boil over high heat. Stir in the orzo pasta. Partially cover and cook, stirring frequently, until the orzo is tender and al dente, about 7 minutes. Drain the pasta in a colander. Then transfer to a large, wide bowl and toss to cool slightly. Set aside to cool completely.
2. Toss the orzo with chickpeas, tomatoes, onions, basil, mint, and enough vinaigrette to moisten the pasta. Season with salt and pepper to taste and serve at room temperature.
3. Vinaigrette dressing.
   
   Combine vinegar, lemon juice, honey, salt, and black pepper in a blender. While blending, gradually pour in the olive oil. Season with salt and pepper to taste.