Orzo Salad with Chickpeas & Artichoke Hearts (Printer-Friendly Version) | Eating Well
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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

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