Show Image Print Now

Orzo Salad with Chickpeas & Artichoke Hearts

http://www.eatingwell.com/recipes/orzo_salad_with_chickpeas_artichoke_hearts.html

From EatingWell:  May/June 1996, EatingWell Serves Two

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.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 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

Preparation

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.

Nutrition

Per serving : 431 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 5 mg Cholesterol; 74 g Carbohydrates; 18 g Protein; 9 g Fiber; 705 mg Sodium; 527 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare the saladâ€"without the tomatoes and spinachâ€"cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.