Orzo Salad with Chickpeas & Artichoke Hearts



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

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

Yield: 2 servings

NUTRITION INFORMATION: Per serving: 431 calories; 8 g fat (2 g sat, 3 g mono); 5 mg cholesterol; 74 g carbohydrate; 18 g protein; 9 g fiber; 705 mg sodium; 527 mg potassium.