• 1 tablespoon sun-dried tomato oil (take the oil from the jar of tomatoes)
• 1 large shallot, sliced
• 2 garlic cloves, sliced
• 1 can garbanzo beans, drained
• 1 1/2 cup cooked orzo
• 1/2 cup chopped sun-dried tomatoes (soaked in oil)
• 1/2 cup fresh basil leaves, whole
• 1/4 cup fresh oregano leaves, whole
• zest from 1 lemon
• 1/2 cup Lemon Tahini Dressing (Recipe below)

Lemon Tahini Dressing

• 1/3 cup tahini – stir to combine all the natural oils first, before measuring
• Juice from 1 lemon
• 1 tablespoon + 1 teaspoon real high quality maple syrup
• 1 tablespoon olive oil
• 1 large pinch sea salt
• 1 garlic clove, minced
• 2–3 tablespoons hot water (you may need to add more if it thickens up too much)

In a glass jar with a lid, combine all the ingredients. Put a lid on the jar and shake up to combine. If the dressing is too thick, add 1 tablespoon more of hot water to the mix. Continue to do this until it reached your desired consistency.

Store in this container for up to 1 week.