(In this photo I used penne pasta instead of orzo)
1 1/2 cups orzo
1 large clove garlic
2 tbs white wine vinegar
1 tsp dijon mustard
1/2 tsp dried marjoram
1/4 cup olive oil
1/2 tsp salt
Fresh ground pepper
1 (16 oz) can chickpeas, rinsed
1 (6 oz) jar marinated artichoke hearts, drained
1/2 cup oil packed sun-dried tomatoes, cut into strips
1/2 cup pitted kalamata olives
1/2 cup chopped fresh flat-leaf parsley
1/4 cup minced scallions
1/4 cup toasted pine nuts
1) Cook orzo in a pot of salted boiling water, about 5 minutes. Drain and rinse under cold water.
2) While orzo is cooking, in a food processor (or magic bullet) mince garlic. Add vinegar, mustard, marjoram, olive oil, salt and pepper to taste. Process until well blended. Set dressing aside.
3) In a large bowl, combine cooked orzo, chickpeas, artichoke hearts, sun-dried tomatoes, olives, parsley, and scallions. Pour dressing over salad. Toss gently to combine.
4) Serve in a bowl of salad greens. Top with pine nuts.