Orzo Salad with Spinach & Chickpeas
(from greenfood’s recipe box)
Light and quick to prepare
Source: The Tasty Fork
Prep time: 5 minutes
Cook time: 15 minutes
Serves 4 people
Ingredients
- 1/2 lb uncooked orzo (it looks like rice. use whole grain if you can find it!)
- 3-4 cups baby spinach
- 1/4 cup julienned sun-dried tomatoes (the ones that aren't in oil. They come packaged in a resealable bag.)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 cup reduced feta cheese, crumbled
- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- Fresh ground pepper, to taste
Directions
-
Cook orzo according to directions. Al dente is usually around 9 to 10 minutes. Drain and rinse with cold water. Drain again. Pour orzo into a large mixing bowl. Add the rest of the ingredients and toss until well combined. Taste and add fresh cracked pepper, if needed. Serve right away or can be stored in the refrigerator for 2 days in an air-tight container.