½ cucumber, chopped
½ cup feta cheese
4 cups chicken broth
1½ cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
2 cups red teardrop tomatoes or grape tomatoes, halved
¾ cup red onion, finely chopped
½ cup fresh basil leaves, chopped
¼ cup fresh mint leaves, chopped
Salt and freshly ground black pepper
For the Red Wine Vinaigrette Dressing
½ cup red wine vinegar
¼ cup fresh lemon juice
2 teaspoons honey
1 teaspoons salt
¾ teaspoon freshly ground black pepper
1 cup extra-virgin olive oil
For the salad:
Put broth in a large pot and cover. Bring the broth to a boil over high heat. Stir in orzo.
Cover partially and cook until the orzo is tender (6-8 minutes) stirring frequently.
Drain orzo and place in a large mixing bowl. Let the orzo cool completely.
Mix the orzo with the chickpeas, cucumber, tomatoes, onion, basil and mint.
Add ¼ of the dressing to the salad and mix well. Add salt and pepper to taste. Refrigerate until ready to eat.
When ready to eat add remaining dressing and mix well.
To make the dressing:
In a food processor or blender mix the vinegar, lemon juice, honey, salt, and pepper until mixed well.
While the machine is running gradually add in the olive oil. Add salt and pepper to taste.