Orzo salad with chickpeas, beans & artichoke

Orzo salad with chickpeas, beans & artichoke

Summer days are for healthy salads. With research telling us that pasta isn’t all that bad nor fattening, why not use pasta as a salad. Try this delicious pasta salad recipe, which is super quick and easy.

Ingredients (2 people):

  • 1/2 cup orzo, or other pasta of your choice
  • 1 1/2 teaspoons extra-virgin olive oil
  • 1 clove garlic, crushed and peeled
  • Pinch of salt
  • 1 1/2 tablespoons lemon juice
  • freshly ground pepper
  • Artichoke hearts, drained and chopped
  • 1 can/jar chickpeas, rinsed
  • 1 can/jar borlotti beans, rinsed
  • 2 tablespoons chopped fresh parsley
  • 1 1/2 tablespoons chopped fresh mint
  • 1 large tomato, chopped
  • 2 cups cooked baby spinach

Recipe:

  1. Bring a small saucepan of water to a boil. Cook orzo until just tender, according to package directions.
  2. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
  3. Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper to taste.
  4. Add the cooked orzo, artichokes, chickpeas, borlotti beans, parsley and mint; toss gently to combine. Add tomatoes and toss again.
  5. Divide spinach between 2 plates and top with the salad.

Skills

Posted on

18/07/2016