If you’re looking for a vibrant, protein-packed salad that’s both refreshing and satisfying, this Orzo Salad with Chickpeas & Artichoke Hearts is the perfect choice. Bursting with Mediterranean flavors like feta, lemon, and fresh dill, it’s ideal for a light lunch or a hearty dinner.

Cook Time: 30 minutes

Total Time: 30 minutes

Servings: 2

Ingredients:

½ cup orzo (or other small pasta)
1 ½ teaspoons extra-virgin olive oil
1 clove garlic, crushed and peeled
⅛ teaspoon salt
1 ½ tablespoons lemon juice
⅛ teaspoon freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained and chopped
1 (7-ounce) can chickpeas, rinsed
⅓ cup crumbled feta cheese
2 tablespoons chopped fresh dill
1 ½ tablespoons chopped fresh mint
1 large tomato, chopped
2 cups baby spinach leaves

Directions:

1. Cook the Orzo: Bring a small saucepan of water to a boil. Add the orzo and cook until just tender, about 9 minutes, or according to package instructions. Drain and rinse under cold water to cool. Press gently to remove excess water, then transfer to a medium bowl and toss with olive oil.

2. Prepare the Dressing: In a medium bowl, mash the garlic and salt into a paste using the back of a spoon. Whisk in the lemon juice and freshly ground pepper.

3. Combine the Salad: Add the cooked orzo, chopped artichokes, rinsed chickpeas, crumbled feta, dill, and mint to the dressing. Toss gently to combine. Add the chopped tomato and toss again to evenly distribute.

4. Serve: Divide the baby spinach leaves between two plates and top with the orzo salad. Serve immediately or refrigerate for a chilled version.

Nutrition Facts (Per Serving):
Calories: 436
Fat: 8g
Carbohydrates: 73g
Protein: 19g

This salad is not only quick to make but also incredibly versatile. You can add roasted vegetables, grilled chicken, or even swap feta for goat cheese to personalize the dish. For more fresh, crunchy salad ideas, you might enjoy this Coleslaw, which pairs wonderfully with any Mediterranean-inspired meal.