Orzo Salad with Chickpeas and Artichoke Hearts Recipe

Orzo Salad with Chickpeas and Artichoke Hearts Recipe

  • 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
  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.
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