Tomato, orzo and chickpea salad

Enjoy a delightful blend of flavors with this savory tomato, orzo, and chickpea salad. Perfect for a refreshing and nutritious meal option!

Ingredients:

• 4 cups seeded diced tomatoes ( try to find the ripest possible)
• 1 to 2 cloves garlic crushed in a garlic press
• 1/2 cup extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked and rinsed garbanzo beans (or one 14-430g can, drained and rinsed)
• 1 cup uncooked orzo
• 1 cup diced English cucumber
• 1/2 cup sliced Kalamata olives
• 1/2 cup chopped flat leaf parsley
• 1/4 cup sliced fresh basil leaves
• 1 pinch Salt and pepper to taste

Instructions:

1. Mix together the tomatoes, garlic, olive oil, red wine vinegar, crushed red pepper, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Leave the mixture on the countertop for 2 to 3 hours.
2. Prepare the pasta following the instructions on the package. Drain and wash.
3. Once the tomatoes, chickpeas, cucumber, orzo, and olives have marinated for 2 to 3 hours, combine them. Add the parsley and basil. Adjust the seasoning with salt and pepper. Refrigerate until you are ready to bring it to the picnic.

Summary:

• Calories: 3132 kcal
• Fat: 144 g
• Protein: 106 g
• Carbs: 378 g
• Potassium: 5240 mg
• Magnesium: 502 mg