Instructions

1. Make the Dressing: In a small bowl, combine the mustard, vinegar, lemon juice, salt, and pepper. Add the olive oil and whisk until combined. Place ice cubes and water in a medium-sized bowl.
2. Blanch the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and boil them for 2 minutes. Using a large slotted spoon, scoop them out of the water and submerge them in the bowl with the ice and water to stop them cooking. Drain them and set them aside. 
3. Boil the Orzo: In the same pot that you used to boil the broccoli, boil the orzo. There’s no need to change the water, just be sure to bring it back to a rolling boil before adding the pasta. I like to season the water with a tablespoon of salt, but this is optional. Cook the orzo according to package directions. While the orzo is boiling, chop the cooled broccoli florets into small pieces.
4. Assemble the Salad:  Drain the orzo and transfer it to a large bowl. Add the broccoli, bell pepper, red onion, chopped parsley, chickpeas, and lemon juice. Pour the dressing over the top and toss until well combined. Serve the salad chilled or at room temperature.