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Week of 6/3/19

Chickpea, Orzo, and Spinach Chopped Salad
with feta / balsamic vinaigrette

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Chickpea, Orzo, and Spinach Chopped Salad
With a variety of flavors and textures tossed in a tangy vinaigrette, the last bite of this chopped salad is as satisfying as the first.
Smarts: The salad can be served at any temperature, so make it ahead and / or pack leftovers for lunch.
Tags
Make Ahead
Proteins
Beans, garbanzo
Cuisines
European - Mediterranean
Save recipe
106

Ingredients

Metric
Servings:
4
Balsamic Vinaigrette:
  • 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
Chickpea, Orzo, and Spinach Chopped Salad:
  • 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

Prep

  1. Cook pasta - Cook pasta according to package directions. (Can be done up to 5 days ahead)
  2. 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)
  3. Spinach / Tomatoes - Prep as directed.
  4. Beans - Drain and rinse.

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Make

  1. 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.
  2. 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.
  3. Set beans aside and let them cool slightly while you prepare the rest of the salad.
  4. 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.
  5. Divide salad between serving plates and top each serving with nuts. Enjoy!

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