Greek Orzo Salad With Chickpeas & Artichoke Hearts |
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Prep Time: 30 Minutes Cook Time: 9 Minutes |
Ready In: 39 Minutes Servings: 1 |
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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). NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor. Ingredients:
1/2 cup orzo pasta or 1/2 cup other tiny pasta |
1 1/2 teaspoons extra-virgin olive oil |
1 garlic clove, crushed and peeled |
1/8 teaspoon salt |
1 1/2 tablespoons fresh lemon juice |
1/8 teaspoon fresh 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 or 2 teaspoons dried dill |
1 1/2 tablespoons chopped fresh mint or 1 1/2 teaspoons dried mint |
1 large tomato, chopped (deseeded) |
2 cups baby spinach leaves |
1 teaspoon all purpose greek seasoning (i recommend konriko as it has no msg) |
Directions:
1. 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.
2. 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.
3. Divide spinach between 2 plates and top with the salad.
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