Chickpea Orzo Salad - cooking recipe

Ingredients

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

Preparation

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