For 4-6 Servings:
1 cup dry chickpeas, soaked for at least 3 hours
1/2 – 1 cup dry whole wheat orzo pasta
2 cups of watercress, washed and chopped (or baby spinach)
2 cups of mild greens such as chickweed or salad etc. chopped
3 Tbs of lime juice
1 scallion or garlic scape, cut into rings
1/2 cup of sundried tomatoes with marinating oil, chopped
1/2 cup cherry tomatoes chopped or 1 chopped heirloom tomato
1 Tbs Zatar spice or salt free spice (such as Mrs. Dash)
Place the soaked chickpeas in a pressure cooker and cook with required water until tender (abt. 15 minutes) Drain and blend into salad when cooled down.
Cook orzo in boiling saltwater for 8-10 minutes until al dente. Drain water and let cool.
Chop the tomatoes and sundried tomatoes, toss with some of the marinating oil, cress and salad greens, lime juice. Add spice and scallions and the cooled down chickpeas and pasta. Blend until evenly mixed. Store in refrigerator to develop flavor. ©2013Sabineart.com