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Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
Cook Time:30 minsTotal Time:30 minsServings:2Yield:2 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:2Yield:2 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings
Yield:
2 servings
Jump to Nutrition Facts
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Ingredients
1/2 cup orzo, or other tiny pasta
1 ½teaspoonsextra-virgin olive oil
1clovegarlic, crushed and peeled
⅛teaspoonsalt
1 ½tablespoonslemon juice
⅛teaspoonfreshly ground pepper
1 14-ounce can artichoke hearts, drained and chopped
1 7-ounce can chickpeas, rinsed
⅓cupcrumbled feta cheese
2tablespoonschopped fresh dill
1 ½tablespoonschopped fresh mint
1large tomato, chopped
DirectionsBring 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.TipsMake Ahead Tip: Prepare the salad–without the tomatoes and spinach–cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.Originally appeared: EatingWell Magazine, May/June 1996
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.TipsMake Ahead Tip: Prepare the salad–without the tomatoes and spinach–cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.
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.
Tips
Make Ahead Tip: Prepare the salad–without the tomatoes and spinach–cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach.
Originally appeared: EatingWell Magazine, May/June 1996
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Nutrition Facts(per serving)436Calories8gFat73gCarbs19gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
