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 tablespoon lemon juice
• 1/8 teaspoon freshly ground pepper
• 1 14-ounce c artichoke hearts, drained and chopped
• 1 7-ounce ca chickpeas, rinsed
• 1/3 cup crumbled feta cheese
• 2 tablespoon chopped fresh dill
• 1 1/2 tablespoon chopped fresh mint
• 1 large tomato, chopped
• 2 cups baby spinach leaves

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Cooking Directions

Step 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.

Step 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.

Step 3

Divide spinach between 2 plates and top with the salad.