Spinach-Orzo Salad with Chickpeas
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 12 servings.
The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe—which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. —Glen White, Kissimmee, Florida
Ingredients
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1 can (14-1/2 ounces) reduced-sodium chicken broth
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1-1/2 cups uncooked whole wheat orzo pasta
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4 cups fresh baby spinach
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2 cups grape tomatoes, halved
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2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
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3/4 cup chopped fresh parsley
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2 green onions, chopped
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DRESSING:
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1/4 cup olive oil
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3 tablespoons lemon juice
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3/4 teaspoon salt
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1/4 teaspoon garlic powder
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1/4 teaspoon hot pepper sauce
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1/4 teaspoon pepper
Directions
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1.
In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Reduce heat; simmer, covered, until al dente, 8-10 minutes.
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2.
In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions.
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3.
Whisk together dressing ingredients. Toss with salad.
Nutrition Facts
3/4 cup: 122 calories, 5g fat (1g saturated fat), 0 cholesterol, 259mg sodium, 16g carbohydrate (1g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
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