Orzo and Chickpea Summer Salad

[Paula]

1 cup orzo
1 box broth (chicken or vegetable)
1 can chickpeas
1/4 cup finely minced fresh mint
1/2 cup finely minced fresh basil
optional- 1 package crunchy sprouts, water chestnuts, any other
vegetable you like

Dressing: (amounts are estimates, I like to make lots for other
salads)
1/2 cup red wine vinegar
1/4 cup evoo (extra virgin olive oil)
1 plop (roughly 1 tsp) whole grain mustard of some kind
shake salt
shake pepper
-mix well

Cook the orzo in the broth for 7 minutes, let cool completely while it
soaks up the extra liquid. Add the chickpeas, sprouts, etc, the herbs,
and enough dressing to coat. Allow flavors to combine for at least 15
minutes. Serves best at room temperature. You may want to add extra
dressing before serving.