Ingredients

The following ingredients have 4 Servings
  • 1 cup orzo (regular or whole wheat)
  • 2 teaspoons kosher salt (divided)
  • 2 cups baby arugula (or spinach, or a combination or both, 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 (or one large clove))
  • 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)

Instruction

  • Cook orzo (1 cup) in boiling water with 1 teaspoon of the salt until al dente.
  • Drain and return to pot, and stir with 1 tablespoon olive oil and greens. Allow greens to wilt from the heat of the pasta, stirring occasionally. Allow mixture to cool for at least ten minutes.
  • Meanwhile, whisk together the remaining 3 tablespoons olive oil, remaining 1 teaspoon salt, minced garlic clove, and lemon juice to make the dressing in the bottom of a large bowl
  • Add the remaining ingredients and cooled orzo mixture, to the bowl with the dressing and toss to coat.
  • If you have time, allow salad to sit for at least thirty minutes (or overnight) in the fridge before serving to allow flavors to marry.
  • Serve drizzled with extra olive oil.