Description

Lemon Orzo Salad with Baby Spinach and Chickpeas is a refreshing and vibrant dish that brings together the zesty flavor of lemon, tender orzo pasta, nutritious baby spinach, and protein-rich chickpeas. Perfect for any occasion, whether as a main course or a side, this salad is not only quick to make but also a delightful addition to your healthy meal repertoire.

Ingredients

Scale

1 cup orzo pasta
2 cups fresh baby spinach
1 can (15 oz) chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
Juice of 1 lemon
3 tablespoons extra virgin olive oil
1 clove garlic, minced
Salt and pepper to taste

Instructions

Cook orzo in a pot of salted boiling water for 8-10 minutes until al dente. Drain and cool.
In a bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to create the dressing.
In a large bowl, combine cooled orzo, chickpeas, spinach, and tomatoes. Pour the dressing over the salad.
Gently toss until all ingredients are well coated. Chill for 30 minutes if desired before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (210g)
Calories: 300
Sugar: 3g
Sodium: 280mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 10g
Cholesterol: 0mg

Keywords: - Customize by adding roasted vegetables like bell peppers or zucchini. - Swap chickpeas for black beans or sprinkle feta cheese on top for added flavor.