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Orzo Salad with Chickpeas and Artichoke Hearts

  • 2servings
  • 30minutes
  • 431calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) orzo , or other tiny pasta

  2. 1 1/2 cup(s) extra-virgin olive oil

  3. 1 clove(s) garlic , crushed and peeled

  4. 1/8 teaspoon(s) salt

  5. 1 1/2 tablespoon(s) lemon juice

  6. 1/8 teaspoon(s) freshly ground pepper

  7. 1 can(s) artichoke hearts , drained and chopped

  8. 1 can(s) chickpeas , rinsed

  9. 1/3 cup(s) crumbled feta cheese

  10. 2 tablespoon(s) chopped fresh dill

  11. 1 1/2 tablespoon(s) chopped fresh mint

  12. 1 large tomato , chopped

  13. 2 cup(s) 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.

  2. 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.

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

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