This Summer salad is delicious and perfect for a beautiful lunch or delicious dinner!
2 cups prepared garbanzo beans
1 cup orzo
1 tsp. Dijon mustard
½ cup olive oil
2 lemons, juiced
Kosher salt and fresh ground black pepper
2 cups heirloom or constellation cherry tomatoes, sliced in halves or quarters
1 cup slivered almonds, toasted
1 medium red onion, thinly sliced and cut into bite size lengths
2 Tbsp. fresh basil, chiffonade
3 Tbsp. fresh mint, chiffonade
5 ounces Feta cheese
Bring a large pot of salted water to a boil over medium heat. Add the orzo and cook until tender and just a little firm, approximately 8-10 minutes. Drain and let cool.
Whisk together the Dijon, olive oil and lemon juice in a large serving bowl. Season with salt and pepper to taste. Add the prepared chickpeas, orzo, heirloom tomatoes, red onion, basil, mint, feta and almonds.
Toss together, taste and adjust seasons and serve.