Description
A vibrant and nutritious salad featuring chickpeas and orzo, dressed with lemon and olive oil, ready in 30 minutes.
Ingredients
Scale
- 1 cup orzo (regular or whole wheat)
- 2 teaspoons kosher salt (divided)
- 2 cups baby arugula (or spinach, roughly chopped and packed)
- 1/4 cup extra-virgin olive oil (divided, plus more for serving)
- Juice of one lemon (about 2 tablespoons)
- 2 cloves garlic (minced)
- 15 oz canned chickpeas (drained and rinsed)
- 4 oz feta cheese (chopped or crumbled)
- 1 cup Kalamata olives (pitted and halved)
- 1/2 cup sun-dried tomatoes packed in oil (minced)
- 2 tablespoons fresh basil (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1/2 cup slivered almonds (toasted)
Instructions
- Cook orzo in boiling water with 1 teaspoon of the salt until al dente. Drain, return to pot, and stir with 1 tablespoon olive oil and greens. Allow to cool for 10 minutes.
- Meanwhile, whisk together the remaining olive oil, salt, minced garlic, and lemon juice in a large bowl.
- Add the cooled orzo mixture, chickpeas, feta, olives, sun-dried tomatoes, basil, and parsley to the bowl with dressing; toss to combine.
- If time allows, let the salad chill in the fridge for at least 30 minutes before serving.
- Serve drizzled with extra olive oil and a sprinkle of toasted almonds.
Notes
Consider letting the salad sit in the fridge overnight for deeper flavor. Serve at room temperature or slightly warmed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 10mg