Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 473.06 Kcal (1981 kJ) | ||
| Calories from fat | 249.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.77g | 43% | |
|---|---|---|---|
| Cholesterol | 49.97mg | 17% | |
| Sodium | 1924.73mg | 80% | |
| Potassium | 1160.58mg | 25% | |
| Total Carbs | 40.29g | 13% | |
| Sugars | 10.81g | 43% | |
| Dietary Fiber | 8g | 32% | |
| Protein | 17.18g | 34% | |
| Vitamin C | 62.6mg | 104% | |
| Vitamin A | 1.1mg | 37% | |
| Iron | 135.9mg | 755% | |
| Calcium | 403mg | 40% | |
| Amount Per 100 g | |||
| Calories | 89.41 Kcal (374 kJ) | ||
| Calories from fat | 47.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.25g | 43% | |
|---|---|---|---|
| Cholesterol | 9.44mg | 17% | |
| Sodium | 363.79mg | 80% | |
| Potassium | 219.36mg | 25% | |
| Total Carbs | 7.62g | 13% | |
| Sugars | 2.04g | 43% | |
| Dietary Fiber | 1.51g | 32% | |
| Protein | 3.25g | 34% | |
| Vitamin C | 11.8mg | 104% | |
| Vitamin A | 0.2mg | 37% | |
| Iron | 25.7mg | 755% | |
| Calcium | 76.2mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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