Orzo Salad with Chickpeas & Artichoke Hearts

Name: Orzo Salad with Chickpeas & Artichoke Hearts
Yield: 2
Ingredients: 1/2 cup orzo or other tiny pasta; 1 1/2 teaspoons extra-virgin olive oil; 1 clove garlic, crushed and peeled; 1/8 teaspoon salt; 1 1/2 tablespoons lemon juice; 1/8 teaspoon freshly 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; 1 1/2 tablespoons chopped fresh mint; 1 large tomato, chopped; 2 cups baby spinach leaves

Orzo Salad with Chickpeas & Artichoke Hearts was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/orzo-salad-with-chickpeas-artichoke-hearts-recipe-10286.aspx" target="_blank">www.cooking.com.</a>

"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. Make Ahead Tip: Prepare the salad—without the tomatoes and spinach—cover and refrigerate for up to 1 day. Add the tomatoes just before serving and serve over the spinach...."

INGREDIENTS

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1/2 cup orzo or other tiny pasta

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1 1/2 teaspoons extra-virgin olive oil

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1 clove garlic, crushed and peeled

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1/8 teaspoon salt

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1 1/2 tablespoons lemon juice

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1/8 teaspoon freshly 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

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1 1/2 tablespoons chopped fresh mint

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1 large tomato, chopped

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2 cups baby spinach leaves

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