Cook the orzo in a large pot of salted boiling water according to package directions, typically about 5-7 minutes, until al dente.
Drain well and rinse under cold water to stop the cooking process.
While the orzo cooks, prepare the dressing.
In a food processor, mince the garlic clove.
Add the white wine vinegar, Dijon mustard, dried marjoram, olive oil, salt, and a few grinds of black pepper. Process until the dressing is smooth and well blended.
In a large serving bowl, combine the cooked and cooled orzo, chickpeas, artichoke hearts, sun-dried tomatoes, Kalamata olives, fresh parsley, and scallions.
Pour the prepared vinaigrette over the salad.
Toss gently until all the are evenly coated.
To serve, arrange a bed of fresh salad greens on individual plates or in a shallow bowl. Spoon the orzo salad over the greens and sprinkle generously with the toasted pine nuts.
