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Greek Salad with Chickpeas
and orzo / feta / tomatoes / olives / artichoke hearts

Active: 30 Total: 30

No need to heat up the kitchen for this fresh entree salad that is packed with Greek-inspired flavors like feta cheese, chickpeas, olives, and artichoke hearts. For an added layer of flavor, marinate the chickpeas in some of the vinaigrette before serving.
Smarts: If you're making the soup later this week, make a double batch of orzo tonight and reserve half for the soup.

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
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 Chickpeas and Feta:
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Greek Vinaigrette (ingredients listed separately) - 1 Tbsp + 5 Tbsp
  • 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)
  • Cheese, feta - 4 oz , crumbled
  • Mixed greens - 8 oz (sub any type of lettuce)
  • Sunflower seeds - 1/4 cup
Orzo:
  • Pasta, uncooked orzo - 1/2 cup

Prep

  1. 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)

  2. Make vinaigrette - Whisk together vinegar, lemon juice, mustard, honey, and oregano. Add oil while whisking. (Can be done up to 5 days ahead)

  3. 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)

  4. Artichoke hearts / Tomatoes / Olives / Cheese - Prep as directed.

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Make

  1. If orzo was made ahead, you can serve it chilled or warm it slightly in the microwave. (Reserve half if doubled.)

  2. 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 cheese, marinated beans, and sunflower seeds. Enjoy!


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