Mediterranean Orzo and Chickpea Salad

Chickpeas are so versatile that if you don’t have some in your cupboard you should run out and get some now.  In addition to their regular job as beans, they moonlight as the main ingredient in hummus, a crunchy salad toss in, and when ground, a gluten free flour.  Chickpeas are a good source of fiber and protein.  Providing thiamin, vitamin B6, folate, and manganese, chickpeas are high in nutrition but low in calories.  Still not convinced?  Okay, they are also scrumptious.  

Servings: 4-6

Time:  Prep: 10 minutes;   Cooking:  9 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, a large pot, a colander, a zester, a serving bowl

Ingredients:

• 4 ounces uncooked orzo
• 1-16 ounce can of chickpeas
• 1 + 1 tablespoon LIGHT olive oil
• 1 cucumber
• The zest and juice from 1 lemon (maybe more)
• 1 pint cherry tomatoes
• 2 tablespoons fresh dill
• 1 tablespoon fresh parsley
• 1 teaspoon vinegar
• ½ teaspoon fresh black pepper
• ¼ teaspoon sea salt

1. Cook the orzo according to package directions.  Drain, toss with one tablespoon of olive oil, and allow to cool.
2. Open the can of chickpeas and rinse twice to remove the salt.
3. Chop and seed the tomatoes and cucumber.  Zest and juice the lemon. (You should have 2 tablespoons of zest and ⅛ cup lemon juice.)  Chop the herbs.
4. Toss all the ingredients together.
5. Serve at room temperature.