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Orzo Salad with Chickpeas & Artichoke Hearts
Source: © EatingWell Magazine
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Rating: 5   Reviews: 4 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  2 servings
Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To complete the Mediterranean mood, try pairing it with a Greek Retsina or a Portuguese Vinho Verde.

Make Ahead Tip: Prepare the salad—without the tomatoes and spinach—cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.
RECIPE INGREDIENTS
1/2 cup  orzo or other tiny pasta
1 1/2 teaspoons extra-virgin olive oil
1 clove  garlic, crushed and peeled
1/8 teaspoon  salt
1 1/2 tablespoons  lemon juice
1/8 teaspoon  freshly ground pepper
1 14-ounce can  artichoke hearts, drained and chopped
1 7-ounce can  chickpeas, rinsed
1/3 cup  crumbled feta cheese
2 tablespoons  chopped fresh dill
1 1/2 tablespoons  chopped fresh mint
1   large tomato, chopped
2 cups  baby spinach leaves
Orzo Salad with Chickpeas & Artichoke Hearts Recipe at Cooking.com
DIRECTIONS
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
Pleasing Pasta Salads
Nutrition Facts per Serving
Yield: Yield:  2 servings
Calories: 431
Fat. Total: 8g
Protein: 18g
Carbohydrates, Total: 74g
Fat, Saturated: 2g
Fiber: 9g
Cholesterol: 5mg
Sodium: 705mg
% Cal. from Fat: 17%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: David Reviewed: 03/20/2008
See all of David's reviews »
Easy to make with a good balance of flavors.
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