Orzo Salad with Chickpeas & Artichoke Hearts
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.Advertisement
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.
Make Ahead Tip: Prepare the salad--without the tomatoes and spinach--cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.