Orzo Salad

For the salad:

 1 c dry orzo pasta, cook and rinse

1 15 oz can chickpeas, drained and rinsed

1/2 c dried cranberries

1/2 c cucumber, diced

1/2 c cherry tomatoes, halved

1/2 c red onion, finely chopped

For the dressing:

2 TB freshly squeezed lemon juice

1/4 c extra virgin olive oil

2 cloves garlic, minced

1 tsp dried oregano

Salt and pepper to taste

1 TB Dijon mustard, optional