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Greek Orzo Salad With Chickpeas & Artichoke Hearts

5.0(13)

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. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.

by kitty.rock·published 2010-05-05

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Beans

Servings

2 salads, 2 serving(s)

Total time

39 min

prep 30 min

Calories / serving

507 kcal

Ingredients (14)

serves

1/2 cup orzo pasta or 1/2 cup other tiny pastaorzo
1 1/2 teaspoons extra-virgin olive oilolive-oil
1 garlic clove, crushed and peeledgarlic
1/8 teaspoon saltsalt
1 1/2 tablespoons fresh lemon juicelemon-juice
1/8 teaspoon fresh ground pepperpepper
1 (14 ounce) can artichoke hearts, drained and choppedartichoke
1 (7 ounce) can chickpeas, rinsedchickpea
1/3 cup crumbled feta cheesefeta
2 tablespoons chopped fresh dill or 2 teaspoons dried dilldill
1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mintmint
1 large tomatoes, chopped (deseeded)tomato
2 cups baby spinach leavesspinach
1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

Instructions (3 steps)

01Bring 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.

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Rich recipe — supports nutrition-aware planning.

Greek Orzo Salad With Chickpeas &amp; Artichoke Hearts

Greek Orzo Salad With Chickpeas & Artichoke Hearts