Happy Tasty Tuesday! What are your lunch plans for today? We’re having a healthy, flavor packed orzo salad full of protein and fiber to get us through that mid-day energy slump. Fresh herbs and lemon juice will brighten up your day, and chickpeas and orzo, a tiny pasta that looks a bit like rice, will keep you satisfied. Feta cheese is lower in fat and calories than most other cheeses, and it increases the protein in this salad in a delicious way. Spinach, tomatoes, and artichoke hearts bring antioxidants, vitamins, and fiber to the party, with a little splash of olive oil to top it all off with a dose of omega-3’s. Make this recipe for a lovely lunch date for two, or double it to have an awesome lunch all week long. Enjoy!
Orzo Salad with Chickpeas & Artichoke Hearts
1/2 orzo
1 1/2 tsp. olive oil
1 clove garlic, crushed and peeled
1/8 tsp. salt
1 1/2 tbsp. lemon juice
1/8 tsp. pepper
1 14-oz. can artichoke hearts, drained and chopped
1 7-oz. can chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tbsp. chopped fresh dill
1 1/2 tbsp. chopped fresh mint
1 large tomato, chopped
2 cups baby spinach leaves
- 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.
