4 cups chicken broth
1 1/2 cups dry orzo pasta
1 (15-ounce) can chickpeas, drained and rinsed
1 cup crumbled feta cheese
3/4 cup finely chopped red onion
2 tablespoons fresh basil, finely chopped
1/4 cup fresh mint leaves, finely chopped
Salt and freshly ground black pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
2 cloves garlic
Cook orzo in boiling chicken broth until tender. Drain and let cool slightly.
Combine with chickpeas, feta, red onion, celery, basil, and mint in a large bowl. Set aside.
Combine all vinaigrette ingredients and whisk until well combined. Pour over the orzo salad and toss to coat. Serve at room temperature or chilled.