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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil. | 2. Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again. | 3. Divide spinach between 2 plates and top with the salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orzo pasta	1/2	cup		-	-	-	-
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
garlic clove	1		crushed peeled	-	-	-	-
salt	1/8	teaspoon		-	-	-	-
lemon juice	1 1/2	1/2		5.0325	1.5784	0.0801	0.0549
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
artichoke heart	1	can	drained chopped	-	-	-	-
chickpea	1	can	rinsed	1133.4333	188.7556	61.3793	18.1109
feta cheese	1/3	cup	crumbled	132.0	2.045	7.105	10.64
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
mint	1 1/2	1/2	chopped	3.762	0.7191	0.2813	0.0624
tomato	1		chopped	32.76	7.0798	1.6016	0.364
baby spinach leaf	2	cups		-	-	-	-
greek seasoning	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.