5.0 from 12 votes
Roasted Artichoke Chickpea Orzo Salad
This Roasted Artichoke Chickpea Orzo Salad with arugula, feta cheese, pistachios, dill, and a simple lemon vinaigrette is fresh, satisfying, and delicious. It's a great salad for spring and summer!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 318 kcal
Course:
Salad
Cuisine:
American
Ingredients
For the roasted artichokes:
- 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
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
- Kosher salt and black pepper, taste
For the salad:
- 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
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.
Cup of Yum
Notes
- To cook orzo: Bring a pot of salted water to a boil and add the pasta. Cook until the pasta reaches al dente, approximately 7 to 10 minutes or as the package indicates. For extra flavor, you can cook orzo in vegetable or chicken broth.
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
15g
(23%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Cholesterol
13mg
(4%)
Sodium
789mg
(33%)
Potassium
351mg
(10%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
693IU
(14%)
Vitamin C
6mg
(7%)
Calcium
167mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318
% 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.