Greek Orzo Salad With Chickpeas & Artichoke Hearts
"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...."
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 garlic clove, crushed and peeled
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1⁄8 teaspoon salt
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1 1⁄2 tablespoons fresh lemon juice
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1⁄8 teaspoon fresh ground pepper
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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 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)
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