Orzo Salad with Chickpeas & Artichoke Hearts
This hearty orzo salad features feta, lemon and dill, three ingredients often found in Greek cuisine. Enjoy for lunch or dinner.
Ingredients
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1/2 cup orzo, or other tiny pasta
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1 ½ teaspoons extra-virgin olive oil
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1 clove garlic, crushed and peeled
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⅛ teaspoon salt
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1 ½ tablespoons lemon juice
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⅛ teaspoon freshly ground pepper
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1 14-ounce can artichoke hearts, drained and chopped
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1 7-ounce can chickpeas, rinsed
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⅓ cup crumbled feta cheese
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2 tablespoons chopped fresh dill
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1 ½ tablespoons chopped fresh mint
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1 large tomato, chopped
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2 cups baby spinach leaves
Description
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Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
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Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
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Divide spinach between 2 plates and top with the salad.
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