Ingredients Jump to Instructions ↓

  1. 1/2 cup orzo or other tiny pasta

  2. 1 1/2 teaspoons extra-virgin olive oil

  3. 1 clove garlic, crushed and peeled

  4. 1/8 teaspoon salt

  5. 1 1/2 tablespoons lemon juice

  6. 1/8 teaspoon freshly ground pepper

  7. 1 14-ounce can artichoke hearts, drained and chopped

  8. 1 7-ounce can chickpeas, rinsed

  9. 1/3 cup crumbled feta cheese

  10. 2 tablespoons chopped fresh dill

  11. 1 1/2 tablespoons chopped fresh mint

  12. 1 large tomato, chopped

  13. 2 cups baby spinach leaves

Instructions Jump to Ingredients ↑

  1. 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. 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. Divide spinach between 2 plates and top with the salad.


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