Orzo Salad with Chickpeas and Artichoke Hearts
Photo courtesy John Borge
Ingredients
½ c. orzo or other tiny pasta
2 tsp. extra virgin olive oil
1 clove garlic, peeled and crushed
⅛ tsp. salt
⅛ tsp. ground pepper
1½ tsp. lemon juice
1 (14-oz.) can of artichoke hearts, drained and chopped
1 (15-oz.) can of chickpeas, drained and rinsed
⅓ c. crumbled feta cheese
2 Tbsp. fresh dill, chopped
1½ Tbsp. fresh mint, chopped
1 large tomato, chopped
6 c. baby spinach
Directions
Bring a small saucepan of water to a boil. Cook orzo until just tender, about nine minutes, or according to package directions. Drain water and allow to cool. Transfer to a medium bowl and toss with oil. 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. Serve on top of fresh spinach. If making ahead of time, wait to add tomatoes and spinach until right before serving.
Makes six servings (1 c. per serving).
Each serving has 220 calories, 6 grams (g) of fat, 10 g of protein, 36 g of carbohydrate, 8 g of fiber, 560 milligrams (mg) of sodium, and 121 micrograms (mcg) of folate and 2.7 mg of iron.
