Greek Orzo Salad With Chickpeas & Artichoke Hearts
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.
- Ready In:
- 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.
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Delicious! I added some fried pita chips for a little crunch! This is excellent! I used a whole bag of orzo and extra everything... and truthfully, I could have made more - because I would have liked to have some left over! I loved it! I made it with the spinach but it would have been good just the orzo on its ownReply