Ingredients
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1/2 cup orzo pasta or 1/2 cup other tiny pasta
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1 1/2 teaspoons extra-virgin olive oil
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1/8 teaspoon salt
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1 1/2 tablespoons fresh lemon juice
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1 (14 ounce) can artichoke hearts, drained and chopped
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1 (7 ounce) can chickpeas, rinsed
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1/3 cup crumbled feta cheese
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2 tablespoons chopped fresh dill or 2 teaspoons dried dill
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1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mint
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1 large tomatoes, chopped (deseeded)
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2 cups baby spinach leaves
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1 garlic clove, crushed and peeled
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1/8 teaspoon fresh ground pepper
Instructions
- 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.