Ingredients

• 1 cup dry vegetable orzo (yields about 2 ½ cups cooked)
• 1 cup cooked garbanzo beans (1 cup dry garbanzo beans yields about 2 ½ cups cooked, or one 15 oz. can is about 1 ½ cups)
• ½ cup raisins
• 1½ cups cherry tomatoes, cut in half
• 3 scallions, white and green part thinly sliced
• 3 Tablespoons extra-virgin olive oil
• 4 teaspoons white wine vinegar
• 1 ½ teaspoons curry powder
• Salt and pepper to taste

Directions

1. Garbanzo Beans: If using dry bulk garbanzo beans, rinse and put in a pot and cover with at least 9 cups of water. Bring to a boil and reduce to medium heat and partially cover the pot with a lid. Simmer for approximately 2 hours. Check for doneness every 45 minutes or so. Add more water if necessary. When the beans are tender, drain and rinse them. Set aside to cool. If using canned garbanzo beans, drain and rinse them before using.

2. Vegetable Orzo: In a small pot, bring 4 ½ cups water to a boil and stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, for 6 to 7 minutes. Drain the orzo and transfer to a sheet pan or large bowl to cool.

3. Dressing: In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, and curry powder until blended. 

4. Putting it all together: In a medium bowl combine the vegetable orzo, beans, scallions and raisins. Add a little bit of dressing at a time – just enough dressing to coat and not saturate the ingredients. Add salt and pepper to taste. Gently stir in the cherry tomato halves and serve.