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Orzo Salad with Chickpeas & Artichoke Hearts
Orzo Salad with Chickpeas & Artichoke Hearts
9 Reviews
From: EatingWell Magazine, May/June 1996
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.
- By: EatingWell Test Kitchen
Ingredients 2 servings
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Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
- ½ cup orzo, or other tiny pasta
- 1½ teaspoons extra-virgin olive oil
- 1 clove garlic, crushed and peeled
- ⅛ teaspoon salt
- 1½ 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
- 1½ tablespoons chopped fresh mint
- 1 large tomato, chopped
- 2 cups baby spinach leaves
Preparation
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Active
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Ready In
- 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.
- 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.
- Per serving: 436 calories; 8 g fat(2 g sat); 10 g fiber; 73 g carbohydrates; 19 g protein; 229 mcg folate; 5 mg cholesterol; 4 g sugars; 4,896 IU vitamin A; 43 mg vitamin C; 165 mg calcium; 7 mg iron; 708 mg sodium; 574 mg potassium
- Nutrition Bonus: Vitamin A (98% daily value), Vitamin C (72% dv), Folate (57% dv), Iron (39% dv)
- Carbohydrate Servings: 5
Reviews 9
July 26, 2014
By: ebenezer94
Nice hearty full meal salad
I love this salad and make it often now that I can actually find whole wheat orzo (an ingredient that's been called for in Eating Well recipes for years and years but which I could never find until recently). I do tend to make it a bit differently than written. I think it's better with marinated artichoke hearts, as unmarinated just don't have much flavor. I add some olive oil to the dressing and use dried dill instead of fresh, which I add to the dressing and let soften for a bit. I leave out the mint (don't have any fresh in the garden and dried doesn't have much flavor) and tomatoes (hate tomatoes). I use good quality sheep's milk feta, which makes a big difference in flavor, and probably add more than called for. I've served it over other greens than spinach on occasion, and it's always tasty.
Pros: Quick and easy, makes a filling and well balanced meal
April 16, 2012
By: EatingWell User
Bland
It sounded good and so did the reviews, but I would not make it again. Not enough flavour. Needed more olive oil, more lemon juice, and something to get my attention - something spicy for example.
Pros: Used up some of the dill & orzo I had at home
Cons: Bland.
January 02, 2012
By: EatingWell User
Loved it
I doubled it, used the cherry tomato idea that another reviewer wrote, i didnt add the feta cheese as i dont eat dairy and this turned out wonderful and full of flavour. All the men in my house even loved it.
Nice job and thanks for the great views.
September 12, 2010
By: EatingWell User
Doubled the recipe to make for lunch all week. Excellent! If doing this, I highly recommend using grape tomatoes and just adding them to the salad as you prepare it for lunch every day, as tomatoes can lose their flavor in the fridge.
September 12, 2010
By: EatingWell User
This salad makes a fabulous weekday lunch - it's fairly inexpensive, and the fresh flavors just get better as they have time to meld in the fridge. I'm making it again this week without the orzo (and less olive oil since the salad won't need so much without it) and adding some chicken for extra protein. I respectfully disagree with the reviewer who said the flavors were overwhelming, and I highly recommend anyone who loves artichokes and chickpeas give this salad a try!
August 03, 2010
By: EatingWell User
We love Greek food so I thought I would try this salad. It is healthy and has a lot of flavors but I can't say they meld well. The tangy lemon and herbs are the over-riding flavors and overwhelm the salad. I followed the recipe exactly. My husband and I were surprised by the rave reviews. I would not make this again.
June 28, 2010
By: EatingWell User
This recipe is great! I make it all the time. Last time I made it I used whole wheat couscous since the only orzo I can find is white and not whole wheat. Just as good with the couscous! I highly recommend this recipe.
June 25, 2010
By: shan1996
Very fresh and light.
November 04, 2009
By: EatingWell User
A surprising mix of ingredients and flavors that really work well together. We've enjoyed this many times! A very fresh and summery taste.
