Orzo Salad with Chickpeas & Artichoke Hearts

From EatingWell: May/June 1996, EatingWell Serves Two — Subscribe Now!

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.

READER'S COMMENT:

"A surprising mix of ingredients and flavors that really work well together. We've enjoyed this many times! A very fresh and summery taste. "

Orzo Salad with Chickpeas & Artichoke Hearts Recipe

2 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

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

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.

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.

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.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (40% dv), Iron (35% dv).

4 Carbohydrate Serving

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