This hearty orzo salad features feta, lemon and dill, three ingredients often found in Greek cuisine.
Enjoy for lunch or dinner.
Cook orzo until just tender, about 9 minutes, or according to package directions.
Photo: Photography / Fred Hardy, Styling / Kady Wohlfarth / Kay Clarke
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.
Add the tomatoes just before serving and serve over the spinach.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
