• Boil water and cook orzo according to package directions. Once cooked, drain and rinse with cool water, and set aside.
• In a medium saucepan or skillet, toast the pinenuts for 2-3 minutes, stirring regularly, just until the outsides are lightly toasted. Remove from the heat and pour pine nuts into a bowl; set aside 1 Tablespoon of pine nuts for the topping.
• Return the skillet to the stove and add ½ tablespoon of olive oil. Add the chickpeas and sauté for 1-2 minutes, just to lightly cook them. Remove from heat and set aside to cool.

Make Pesto

• In a food processor, add the basil, garlic, lemon juice, salt, and pepper. Pulse until ingredients are well blended, and then slowly pour in the olive oil and continue pulsing into a thick sauce. You may need to scrape down the sides of the food processor bowl in between pulses to incorporate all of the ingredients.

Assemble to salad

• In a large bowl, add the rinsed, drained, and cooled cooked orzo.
• Add the spinach, tomatoes, cucumbers, mozzarella balls, sautéed chickpeas, and pesto. Toss together to coat the ingredients.
• Sprinkle pine nuts over the top. Cover and chill in the refrigerator for 30 minutes and up to overnight, until you are ready to serve. Top with the sliced basil just before serving