Minted orzo salad with chickpeas

Though I’m not usually fond of pasta salads, this one is an exception. Flavored with fresh herbs, lemon, and garlic, this is a healthy light meal or side dish for summer.

Ingredients

2 cups vegetable or chicken broth
2 cups water
1.5 cups uncooked orzo (rice-shaped pasta – you can use another small pasta shape)
2 cups cooked chickpeas (one 19-oz can chickpeas, drained)
1 15-oz can artichoke hearts (in water), drained and chopped
1/2 cup crumbled light feta cheese (or more, to taste)
3/4 cup chopped green onion
1/4 cup fresh mint leaves, finely chopped
1/4 cup parsley or dill, finely chopped
Freshly ground pepper

Vinaigrette

3 tbsp. fresh lemon juice
1.5 tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. sugar
2 cloves garlic, chopped or pressed

Directions

Cook orzo in broth and water until tender. Drain and set aside to let cool.
Combine chickpeas, artichokes, feta, green onion, and fresh herbs in a large bowl.
In a small jar or measuring cup, combine vinaigrette ingredients and whisk until combined.
Add orzo and dressing to chickpea-artichoke mixture and toss gently to coat.

Serve at room temperature or chilled.

Makes 6 Servings.

Nutrition Notes

Artichokes are a good source of vitamin C, potassium, folate, and fiber (1/2 cup contains 6 g fiber and only 25 calories). They also contain the flavonoid silymarin, an antioxidant being studied for cancer prevention potential.
Chickpeas are a great source of fiber and protein and B-vitamins. They are also rich in important minerals, including iron, phosphorous, magnesium, manganese, potassium, copper, calcium, and zinc.
Garlic contains many protective compounds that are being studied for their disease-fighting effects.
Fresh parsley is a good source of vitamin C, and also provides beta-carotene and lutein (another carotenoid)and natural plant compounds (flavonoids and limonene) that may have disease-fighting properties.