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.
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
Method
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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.
