Summer Orzo Salad


1 ½ cups orzo

1 can (15 ounces) of chickpeas, rinsed

1 ½ cups cherry tomatoes cut in half

½ cup chopped fresh basil leaves

½ cup chopped fresh mint leaves

¼  cup red wine vinegar

1 lime, freshly juiced 

1 tsp maple syrup

1 tsp salt

½  tsp black pepper

½  cup olive oil

⅛ tsp hing


In a small mixing bowl, whisk together olive oil, red wine vinegar, lime juice, maple syrup, salt, black pepper and hing. Pour the vinaigrette into a bowl of cooked orzo and chickpeas. Add in cut cucumbers, cherry tomatoes and chopped mint and basil. Mix well and serve warm, room temperature, or cool.