This is a great luncheon salad as you use it atop a bed of baby spinach. Serves 4. xo
1 C Orzo, Cooked to package directions, drained, rinsed and cooled
1 T Olive Oil
2 Clove Garlic, Chopped
1/2 t Salt
1/2 t Pepper
2 T Lemon Juice
1 14 ounce Can Artichoke Hearts, drained and roughly chopped
1 15 ounce Can Garbanzo Beans, Drained
1/2 C Feta Cheese
2 T Fresh Dill, Chopped
2 T Fresh Mint, Chopped
2 large tomatoes, chopped (Sundried Tomatoes can also be used)
1 16 ounce Pkg Fresh Baby Spinach
Transfer cooked orzo to a large bowl and toss with oil.
Whisk garlic, salt, pepper, and lemon juice together. Add to the cooked orzo. Then add the artichokes, garbanzo beans, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
Divide spinach between 4 plates and top with the orzo mixture. Garnish with lemon wedges or slices.