Greek Orzo Salad With Chickpeas & Artichoke Hearts

Total Time: 39 mins Preparation Time: 30 mins Cook Time: 9 mins

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)

Recipe

• 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.