Roasted Artichoke Chickpea Orzo Salad
User Reviews
5
Roasted Artichoke Chickpea Orzo Salad
Description
Roasted Artichoke Chickpea Orzo Salad features canned artichoke hearts roasted with olive oil, garlic powder, oregano, and black pepper, then finished with a crisp layer of Parmesan cheese. The roasting process imparts a golden, slightly crispy texture that contrasts with the tender chickpeas and cooked orzo pasta. Arugula adds a peppery green element, while crumbled feta cheese brings a rich tanginess. A dressing of olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and garlic offers a balanced acidity and subtle sweetness.
The salad assembles quickly once the components are ready: arugula and orzo form the base, topped with the roasted artichokes, chickpeas, feta, pistachios, and fresh dill, then tossed with the dressing. It pairs well as a light lunch or alongside grilled meats or seafood for dinner.
The recipe suggests cooking the orzo al dente in salted water or broth for additional flavor. Roasting the artichokes until golden and crispy adds depth, and using freshly grated Parmesan right before finishing gives a savory crust. Tossing the salad just before serving ensures the greens remain crisp.
Ingredients
For the roasted artichokes:
- 2 (14 oz) artichoke hearts drained, quartered, canned
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano dried
- 1/2 teaspoon black pepper ground
- 3 tablespoons Parmesan Cheese freshly grated
For the dressing:
- 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
- salt taste, Kosher salt
- black pepper taste, Kosher salt
For the salad:
- 5 oz arugula
- 2 cups orzo cooked
- 15 oz chickpeas rinsed and drained, canned
- 1/2 cup feta cheese
- 1/2 cup pistachio chopped
- 2 tablespoons dill freshly chopped
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- Pat the artichoke hearts dry with a paper towel or clean towel.
- In a medium bowl, combine the artichokes, olive oil, salt, garlic powder, oregano, and pepper. Toss to combine.
- Place the seasoned artichoke hearts in a single layer on the prepared baking sheet, cut side down. Roast for 17 minutes.
- 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.
- 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.
- 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.
Notes
- Cook the orzo until al dente, about 7 to 10 minutes, for best texture.
- For deeper flavor, cook orzo in vegetable or chicken broth instead of water.
- Ensure artichoke hearts are patted dry before roasting to promote crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 13mg | 4% |
| Sodium | 789mg | 33% |
| Potassium | 351mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 693IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 167mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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