Bring a large pot of water with a large pinch of salt to a boil. Cut the tomato into 1-inch cubes and toss into a medium bowl. Smash the garlic cloves with the side of your knife and add it to the tomatoes along with the white wine vinegar. Season with salt and pepper and set aside to marinate.

Add the orzo to the boiling water and cook for 6-7 minutes, until al dente. Drain and rinse under cool water.

Meanwhile, drain and rinse the chickpeas. Thinly slice the basil. Halve, pit, and cube the avocado.

Toss the orzo in a large bowl with the chickpeas, avocado, 1 tablespoon olive oil, and half the basil. Season with salt and pepper.

Serve the orzo topped with the marinated tomatoes (don’t forget to discard the garlic cloves!) and sprinkled with the pepitas and remaining basil. Enjoy!