Greek Ish Orzo Salad With Chickpeas Olives Capers Recipes

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GREEK ORZO SALAD WITH CHICKPEAS & ARTICHOKE HEARTS



Greek Orzo Salad With Chickpeas & Artichoke Hearts image

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. From EatingWell magazine May/June 1996, and "EatingWell Serves Two" Dietary Exchanges: 4 starch, 2 vegetable, 1 very lean meat, 1 fat (4 Carbohydrate Serving). Posted for ZWT6. NOTE: Recipe amended to indicate fresh lemon juice and optional addition of some greek seasoning for more flavor.

Provided by kitty.rock

Categories     Beans

Time 39m

Yield 2 salads, 2 serving(s)

Number Of Ingredients 14

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 of fresh mint or 1 1/2 teaspoons dried mint
1 large tomatoes, chopped (deseeded)
2 cups baby spinach leaves
1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

Steps:

  • 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.

Nutrition Facts : Calories 506.6, Fat 11.5, SaturatedFat 4.7, Cholesterol 22.2, Sodium 872.8, Carbohydrate 85.3, Fiber 25.1, Sugar 6.9, Protein 21.7

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