Chickpea, Orzo, and Spinach Chopped Salad
with feta / balsamic vinaigrette
Smarts: The salad can be served at any temperature, so make it ahead and / or pack leftovers for lunch.
- Shallots - 1 clove, diced
- Vinegar, balsamic - 1 1/2 Tbsp
- Lemon juice - 2 tsp
- Mustard, Dijon - 1 tsp
- Honey - 2 tsp
- Oil, cooking - 1/4 cup
- Pasta, orzo - 8 oz (sub any small pasta shape)
- Baby spinach - 5 oz, chopped
- Tomatoes, cherry or grape - 1 1/2 cups, halved
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Pine nuts - 1/4 cup (sub pepitas or chopped pecans)
- Oil, cooking - 1 Tbsp
- Vinegar, balsamic - 2 tsp
- Cheese, feta - 4 oz, crumbled
- Cook pasta - Cook pasta according to package directions. (Can be done up to 5 days ahead)
- Make vinaigrette - Dice shallots. Whisk together shallots, vinegar (portion for vinaigrette), lemon juice, mustard, and honey. Add oil (portion for vinaigrette) while whisking. (Can be done up to 5 days ahead)
- Spinach / Tomatoes - Prep as directed.
- Beans - Drain and rinse.
- Heat a skillet or wok over medium heat. Add nuts to dry pan and cook, stirring constantly, until fragrant and lightly toasted, ~3 minutes. Set aside.
- Return skillet to heat. Add oil (portion for salad) and then beans to heated oil. Saute until beans are golden brown and fragrant, 4 to 5 minutes. Add vinegar (portion for salad) and saute until vinegar reduces and coats beans, ~1 minute.
- Set beans aside and let them cool slightly while you prepare the rest of the salad.
- In a large mixing bowl, combine pasta (no need to heat it up if it was prepared ahead), spinach, tomatoes, and crumbled feta. Add vinaigrette and toss salad until dressed to your liking. Add beans last and toss everything to combine.
- Divide salad between serving plates and top each serving with nuts. Enjoy!
This is a great summer dish! Fresh, can be cold, simple! It would also make a great side dish without the chicken.0 Helpful
So refreshing and good, and even keeps well for a few days as a left over! Highly recommend!0 Helpful
Loved by all (youngest 18 months old) at the dinner table. It was quick and you could do so many substitutions if desired (shrimp instead of chicken, strawberries instead of tomatoes, mixed greens etc.) This recipe is saved!0 Helpful
Can do so many variations with this, so yummy. Would cut the orzo in half...seems to make way too much both times I've made this. But can use the leftover orzo for other things as well :)0 Helpful
One of my new favorite recipes! Even my 3 year old loved it0 Helpful
I, personally, wasn't this biggest fan, but my younger sibling absolutely loved it. I would suggest cutting the recommended amount of pasta in half (especially if you are watching your macros). Next time that I make this, I will add extra spinach and cucumber. Overall, pretty good. (As long as you can handle vinegar!)0 Helpful