Greek Orzo Salad With Chickpeas & Artichoke Hearts

Name: Greek Orzo Salad With Chickpeas & Artichoke Hearts
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 2 salads, 2 serving(s)
Ingredients: 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)

(11)

Recipe by kitty.rock

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.

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READY IN: 39mins

SERVES: 2

YIELD: 2 salads

UNITS: US

INGREDIENTS

Nutrition

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
OPTIONAL
1

teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

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.

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