Roasted Artichoke Chickpea Orzo Salad
Total Time
40 minutes
Prep Time
15 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 2 (14 oz) cans quartered artichoke hearts, (drained)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 3 tablespoons freshly grated parmesan cheese
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, (minced)
- kosher salt and black pepper, (taste)
- 5 oz arugula
- 2 cups cooked orzo*
- 15 oz can chickpeas, (rinsed and drained)
- 1/2 cup feta cheese
- 1/2 cup chopped pistachios
- 2 tablespoons freshly chopped dill
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Preparation
Step 1
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Step 2
Pat the artichoke hearts dry with a paper towel or clean towel.
Step 3
In a medium bowl, combine the artichokes, olive oil, salt, garlic powder, oregano, and pepper. Toss to combine.
Step 4
Place the seasoned artichoke hearts in a single layer on the prepared baking sheet, cut side down. Roast for 17 minutes.
Step 5
Remove the pan from the oven. Use a spatula to flip the artichokes over and sprinkle evenly with parmesan cheese. Roast for an additional 5 minutes or until crispy. Remove from the oven and set aside.
Step 6
To make the dressing, in a small bowl or jar, whisk the olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic, salt, and pepper. Set aside.
Step 7
To assemble the salad, place the arugula on a large platter or in a large bowl. Top with cooked orzo, roasted artichokes, chickpeas, feta cheese, pistachios, and dill. Drizzle with dressing and toss well. Serve.
Step 8
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