Prep 30 mins
Cook 9 mins
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. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.
- 1⁄2 cup orzo pasta or 1⁄2 cup other tiny pasta
- 1 1⁄2 teaspoons extra-virgin olive oil
- 1 garlic clove, crushed and peeled
- 1⁄8 teaspoon salt
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄8 teaspoon fresh 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 or 2 teaspoons dried dill
- 1 1⁄2 tablespoons chopped of fresh mint or 1 1⁄2 teaspoons dried mint
- 1 large tomatoes, chopped (deseeded)
- 2 cups baby spinach leaves
- 1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)
- 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.
I almost did not change a single thing in this salad. I did use fresh dill and mint since I had some leftover from another recipe, as well as a teaspoon of seasoning (not Greek though). I also used a 15 ounce can of chick peas. Very healthful and super tasty. Going into my quick and tasty cookbook. BF and I ate 1/3 each as a side (with a chick'n patty since we're vegetarians). I'll finish up the other 1/3 for lunch. Great for vegetarians, and easy to make vegan. Thank you!
Very nice and tasty! I used a gluten-free orzo and grape tomatoes. Perfect!
Made as written but only 1 t. dill and left out the garbonzo beans as DH doesn't care for them.