Orzo Pasta Salad

1 cup orzo (about 8 ounces uncooked)
Ground black pepper
Baharat spice blend – I like New York Shuk’s, about 2 teaspoons (or more)
Sumac, 1-2 teaspoons (or more)
1 lemon
Olive oil
1 cup canned garbanzo beans (no sodium added), rinse and drain.
1 large tomato, diced
Capers, about 2 tablespoons
Kalamata olives, about 3 tablespoons, chopped
Oregano leaves, chopped fine
Greek feta, crumbled
Arugula, roll up handfuls and chop into “ribbons”
 
Cook the orzo according to package directions (drain and cool). In a large serving bowl, add the orzo and garbanzo beans, pepper, baharat, sumac, tomato, oregano, feta cheese, capers and olives and stir together. Pour on lemon juice and olive oil. Add arugula. Gently mix all together.