Orzo Salad with Chickpeas & Artichoke Hearts

Drescription

This hearty orzo salad features feta, lemon and dill, three ingredients often found in Greek cuisine. Enjoy for lunch or dinner.

Ingredients

• 1/2 cup orzo, or other tiny pasta
• 1 ½ teaspoons extra-virgin olive oil
• 1 clove garlic, crushed and peeled
• ⅛ teaspoon salt
• 1 ½ tablespoons lemon juice
• ⅛ teaspoon freshly ground pepper
• 1 14-ounce can artichoke hearts, drained and chopped
• 1 7-ounce can chickpeas, rinsed
• ⅓ cup crumbled feta cheese
• 2 tablespoons chopped fresh dill
• 1 ½ tablespoons chopped fresh mint
• 1 large tomato, chopped
• 2 cups baby spinach leaves

Directions

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.