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Orzo Salad with Chickpeas & Artichoke Hearts

September 6, 2014

Here’s another recipe from my “Eating Well Serves Two” cookbook. It was fairly good, not quite as good as the Chicken & Farfalle with Creamy Walnut Sauce recipe I just tried out of that book. It’s definitely got a healthy meal vibe to it. I found it needed a bit more dressing-type liquid to it like a dab more of olive oil and red wine vinegar or add your favorite Greek dressing to match all the Greek flavors.  I did this with my leftovers and thought it was much better!  I didn’t have orzo on hand so I used quinoa instead.

Difficulty: Easy
Prep Time: 30 min
Cook Time: 10 min
Total Time: 30 min
Yield: 2 servings, 2 cups each
Taste: Medium


1/2 cup orzo or other tiny pasta (I used quinoa)
1 1/2 tsp extra-virgin olive oil
1 clove garlic, crushed and peeled
1/8 tsp salt
1 1/2 tbs lemon juice
1/8 tsp fresh ground pepper
1, 14-ounce can artichoke hearts, drained and chopped
1, 7-ounce chickpeas, rinsed
1/3 cup crumbled feta cheese
2 tbs chopped fresh dill
1 1/2 tbs chopped fresh mint
1 large tomato, chopped
2 cups baby spinach leaves


1) Bring a small suacepan of water to a boil Cook orzo until just tender, about 9 min, or according to package directions. Drain and rinse under cold water to 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.

Quinoa Salad with Chickpeas & Artichoke Hearts

Quinoa Salad with Chickpeas & Artichoke Hearts

Source: Cookbook, “Eating Well Serves Two” by Jim Romanoff, 2006, p. 49

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