Pre heat oven to 425 degrees. Place prepared shrimp on a sheet pan. Drizzle with 2 TBSP olive oil and 1/2 tsp salt. Roast at 425 for 5-7 minutes. Do not over cook. Cut in half and add to orzo.

Add cucumber, red bell peppers, olives, shallots and cherry tomatoes and chopped herbs to the orzo. Add chickpeas, if not roasting them. If roasting chickpeas see step number 6.

In a large jar wide mouth add olive oil, lemon juice, lemon zest, fennel seed, garlic salt, kosher salt, coriander and red pepper flakes and oregano. With an immersion blender process the mixture in the jar until fully emulsified. You can also make this dressing in a blender.

Test for flavor add more olive oil or lemon juice if desired.

Pour vinaigrette over orzo and vegetables. Toss well. Chill until serving time.

Just before serving, toss in feta cheese, toasted pine nuts and roasted chickpeas.

Salad last three to four days in the refrigerator in an air tight container.

To roast chickpeas. Drain and rinse them well. Pat dry. Place chickpeas on a large baking sheet. Toss with 1/2 tsp kosher salt, 2 TBSP olive oil and 1/2 tsp cumin. Roast at 425 for 10 minutes for slightly toasted result or 20 minutes for crunchy chickpeas- they are almost as crunchy as Corn Nuts ( remember those- by much healthier).

Store roasted chickpeas in an dry air tight container. They last 1-2 days.