Orzo salad with chickpeas & artichoke hearts
Delight your taste buds with this refreshing orzo salad featuring tender chickpeas, tangy artichoke hearts, and a zesty vinaigrette dressing. Perfect for a light and satisfying meal!
Ingredients:
- 1/2 cup orzo, or other tiny pasta
- 1 ½ teaspoons extra-virgin olive oil
- 1 clove garlic, crushed and peeled
- ⅛ teaspoon salt
- 1 ½ tablespoons lemon juice
- ⅛ teaspoon freshly ground pepper
- 1 14-ounce can artichoke hearts, drained and chopped
- 1 7-ounce can chickpeas, rinsed
- ⅓ cup crumbled feta cheese
- 2 tablespoons chopped fresh dill
- 1 ½ tablespoons chopped fresh mint
- 1 large tomato, chopped
- 2 cups baby spinach leaves
Instructions:
- Heat a small saucepan of water until it starts boiling. Boil the orzo until it is cooked just right, around 9 minutes, or as per the instructions on the package. Drain the orzo and rinse it under cold water until it cools down. Squeeze to eliminate excess water. Put it in a medium-sized bowl and mix it with oil.
- Crush garlic and salt together until they form a paste using the back of a spoon in a medium bowl. Stir in lemon juice and pepper. Combine the cooked orzo, artichokes, chickpeas, feta, dill, and mint; mix gently. Add tomatoes and mix again.
- Place spinach on 2 plates and top them with the prepared salad.
Summary:
- Calories: 896 kcal
- Fat: 25 g
- Protein: 43 g
- Carbs: 138 g
- Potassium: 2431 mg
- Magnesium: 369 mg