Greek Salad with Sardines
and orzo / chickpeas / tomatoes / olives / artichoke hearts

Name: Greek Salad with Sardines
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Vinegar, red wine; 2 tsp Lemon juice; 1 tsp Mustard, Dijon; 1/2 tsp Honey; 1/4 tsp Oregano, dried; 3 1/2 Tbsp Oil, olive; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp + 5 Tbsp Greek Vinaigrette (ingredients listed separately); 1 can Sardines (4 oz / 115 g), drained and rinsed (sub canned tuna); 1 can Artichoke hearts (14 oz / 397 g), drained and rinsed; chopped if needed; 2 Tomatoes, medium, chopped; 1/2 cup Olives, pitted Kalamata, drained and rinsed (sub any type olive); 8 oz Mixed greens (sub any type lettuce); 1/4 cup Sunflower seeds; 1/2 cup Pasta, uncooked orzo

Active: 30 Total: 30

Original GF Paleo Vegetarian

No need to heat up the kitchen for this fresh entree salad that is packed with Greek-inspired flavors like sardines, chickpeas, olives, and artichoke hearts. For an added layer of flavor, marinate the chickpeas in some of the vinaigrette before serving.
Smarts #1: Sardines are small canned fish that give the salad a briny, salty flavor. Canned tuna works really well here, too.
Smarts #2: If you're making the soup later this week, make a double batch of orzo tonight and reserve half for the soup.

Ingredients

Metric

Servings:

Greek Vinaigrette:

Vinegar, red wine - 1 Tbsp
Lemon juice - 2 tsp
Mustard, Dijon - 1 tsp
Honey - 1/2 tsp
Oregano, dried - 1/4 tsp
Oil, olive - 3 1/2 Tbsp

Greek Salad with Sardines and Orzo:

Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Greek Vinaigrette (ingredients listed separately) - 1 Tbsp + 5 Tbsp
Sardines (4 oz / 115 g) - 1 can , drained and rinsed (sub canned tuna)
Artichoke hearts (14 oz / 397 g) - 1 can , drained and rinsed; chopped if needed
Tomatoes, medium - 2 , chopped
Olives, pitted Kalamata - 1/2 cup , drained and rinsed (sub any type olive)
Mixed greens - 8 oz (sub any type lettuce)
Sunflower seeds - 1/4 cup

Orzo:

Pasta, uncooked orzo - 1/2 cup

Prep

Cook orzo - (Double if making Wednesday’s meal.) Cook orzo according to package directions. If making ahead, toss with some oil after cooking to help prevent sticking. (Can be done up to 5 days ahead)
Make vinaigrette - Whisk together vinegar, lemon juice, mustard, honey, and oregano. Add oil while whisking. (Can be done up to 5 days ahead)
Marinate beans - Drain and rinse beans. Combine beans with first portion of Greek Vinaigrette. Let beans marinate for at least 20 minutes and up to 5 days. (Can be done up to 5 days ahead)
Sardines / Artichoke hearts / Tomatoes / Olives - Prep as directed.

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Make

If orzo was made ahead, you can serve it chilled or warm it slightly in the microwave. (Reserve half if doubled.)
Set out all salad ingredients if you want to assemble salads at the table. Alternatively, toss greens, orzo, artichoke hearts, tomatoes, and olives with second portion of vinaigrette until dressed to your liking. Top salads with sardines, marinated beans, and sunflower seeds. Enjoy!

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