Spinach-Orzo Salad With Chickpeas

• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1-1/2 cups uncooked whole wheat orzo pasta
• 4 cups fresh baby spinach
• 2 cups grape tomatoes, halved
• 2 cans (15 ounces each) chickpeas
• garbanzo beans, rinsed and drained
• 3/4 cup chopped fresh parsley
• 2 green onions, chopped
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon pepper

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.
2. In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions.
3. Whisk together dressing ingredients. Toss with salad.

chicken broth, whole wheat orzo pasta, fresh baby spinach, grape tomatoes, chickpeas, garbanzo beans, parsley, green onions, olive oil, lemon juice, salt, garlic, hot pepper sauce, pepper

Taken from www.tasteofhome.com/recipes/spinach-orzo-salad-with-chickpeas/ (may not work)