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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1996


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

436 calories; protein 18.6g 37% DV; carbohydrates 72.7g 24% DV; dietary fiber 9.6g 38% DV; sugars 4.2g; fat 8.1g 13% DV; saturated fat 2.5g 12% DV; cholesterol 5mg 2% DV; vitamin a iu 4896.3IU 98% DV; vitamin c 43.5mg 72% DV; folate 229.2mcg 57% DV; calcium 164.5mg 17% DV; iron 7mg 39% DV; magnesium 129.4mg 46% DV; potassium 573.5mg 16% DV; sodium 707.7mg 28% DV; thiamin 0.4mg 42% DV.

Reviews (9)

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9 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
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! Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 4 stars
A surprising mix of ingredients and flavors that really work well together. We've enjoyed this many times! A very fresh and summery taste. Read More
Rating: 2 stars
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. Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
Very fresh and light. Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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 Read More