Warm Orzo and Chickpea Salad with Spinach
sandravalvassori.com
This recipe makes a very large batch of warm pasta salad making it ideal for meal prep, lunches, pot-luck, etc. Recipe can be cut in half, if desired.
Servings: 12
Ingredients
For the dressing
- 2-3 Tablespoons fresh lemon juice from one lemon
- 2 Tablespoons red wine vinegar or any vinegar you have
- 1 Tablespoon honey or maple syrup
- a pinch of kosher salt and freshly cracked pepper
- 4 Tablespoons extra-virgin olive oil
For the Salad
- 1 box (454 grams) dried orzo regular, spelt, or whole wheat or any small shape pasta of choice
- Kosher salt and freshly ground pepper
- 1 Tablespoon extra-virgin olive oil
- 2 garlic cloves minced
- 2 cans chickpeas drained and rinsed drained and rinsed
- 1/2 cup sun dried tomatoes drained and chopped
- 4 cups baby spinach washed and dried well
- 1 cup kalamatta olives
Other Optional Add-Ins
- 1/4 red onion, thinly sliced
- 4 oz. feta cheese chopped or crumbled
- 1/2 cup toasted walnuts or pine nuts
Instructions
- Make the dressing: Whisk all the ingredients in a small bowl. Set aside.
- Bring a large pot of water to a boil and add 2 tablespoons salt. Cook orzo until al dente, 8 to 10 minutes. Drain, rinse in cold water and drain again.
- Place a large skillet over medium heat. Once hot, add the olive oil followed by the garlic, chickpeas, sun-dried tomatoes, 1 teaspoon salt and few cracks of freshly ground pepper. Sauté until garlic is fragrant about 1 minute. Add the cooked orzo and toss until warmed about 3-5 minutes. Taste and add more salt and pepper if needed.
- Stir in baby spinach and olives and remove from heat.
- Transfer to a large serving bowl and pour in the dressing, tossing gently to combine. Serve warm or at room temperature topped with feta, red onions, and toasted walnuts, if desired. .
Notes
The ingredients in this pasta salad will hold up well and taste even better the next day. It is best served within 3-4 days but will last up to 6 days in fridge.