Step 3. Salt chopped tomatoes and toss until evenly coated. Set aside over a bowl to drain. Toss the tomatoes to remove excess liquid. Reserve the liquid for the dressing.
Step 4. Add the basil, garlic, lemon juice, sunflower seeds, water to a high-speed blender. Blend on high until smooth, adding the juice from the drained tomatoes, as needed Add maple syrup, salt, and pepper to taste.
Or Place 4 (15-ounce) Mason jars in a row. Divide the dressing, orzo, cucumber, tomato, red onion, olives, chickpeas, and hemp hearts between each jar. Cover and refrigerate up to 4 days.