Greek Orzo Salad With Chickpeas & Artichoke Hearts

• 1/2 cup orzo pasta or 1/2 cup other tiny pasta
• 1 1/2 teaspoons extra-virgin olive oil
• 1 garlic clove, crushed and peeled
• 1/8 teaspoon salt
• 1 1/2 tablespoons fresh lemon juice
• 1/8 teaspoon fresh ground pepper
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (7 ounce) can chickpeas, rinsed
• 1/3 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill or 2 teaspoons dried dill
• 1 1/2 tablespoons chopped of fresh mint or 1 1/2 teaspoons dried mint
• 1 large tomatoes, chopped (deseeded)
• 2 cups baby spinach leaves
• OPTIONAL
• 1 teaspoon all purpose Greek seasoning (I recommend Konriko as it has no MSG)

1. Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil.
2. Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again.
3. Divide spinach between 2 plates and top with the salad.

orzo pasta, extravirgin olive oil, garlic, salt, lemon juice, fresh ground pepper, hearts, chickpeas, feta cheese, dill, mint, tomatoes, baby spinach

Taken from www.food.com/recipe/greek-orzo-salad-with-chickpeas-artichoke-hearts-423444 (may not work)