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Orzo Salad with Chickpeas & Artichoke He




Source of Recipe


Life Script
Orzo Salad with Chickpeas & Artichoke Hearts

http://images.lifescript.com/media/images/eatingwell/large/MV2889.JPG

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.

Ingredients:

* 1/2 cup orzo, or other tiny pasta
* 1 1/2 teaspoons extra-virgin olive oil
* 1 clove garlic, crushed and peeled
* 1/8 teaspoon salt
* 1 1/2 tablespoons lemon juice
* 1/8 teaspoon freshly 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
* 1 1/2 tablespoons chopped fresh mint
* 1 large tomato, chopped
* 2 cups baby spinach leaves


Preparation:
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.