Orzo Spinach + Chickpea Salad

The flavor + texture combinations in this dish are perfect



Ingredients

  • 1 lb wholewheat orzo pasta

  • 1 1/2 cups loosely packed fresh basil leaves, chopped

  • 6 garlic cloves, 5 cloves thinly sliced and 1 large or 2 small cloves minced

  • 1 - 2 Tbs lemon zest

  • Sea salt

  • ¼ cup extra virgin olive oil

  • 2 tablespoons chopped preserved lemon peel (optional; see note below)*

  • 1 1/2 tsp Aleppo pepper

  • Freshly cracked black pepper

  • 3 Tbs freshly squeezed lemon juice

  • 1/2 cup sundried tomatoes, chopped

  • 5 cups spinach, chopped

  • 1/2-1 cup pine nuts, toasted in a 350º oven for 5-10 min (watch it so that it doesn’t burn)

Spiced Chickpeas

  • 2 14-oz cans chickpeas, rinsed and drained

  • 1 Tbs extra virgin olive oil

  • 1 tsp kosher salt

  • 1 tsp dried oregano

  • 1 tsp paprika

  • 1/2 dried thyme

  • 1/2 onion powder



Instructions

Make the Spiced Chickpeas

  • Pat the chickpeas dry in a clean towel or paper towels

  • Heat a large pan over medium heat with the olive oil and spread the oil out to evenly distribute it. Once hot, add the chickpeas and spread out. Cook undisturbed for 3 minutes to allow some browning. Toss and cook for another 5 min

  • Add the salt, oregano, paprika, thyme and onion powder to the chickpeas, and toss well to coat the chickpeas. Cook for 4 min to allow flavors to blend, then take off the heat and wipe out the pan.

Cook the orzo**.

  • Bring a large pot of water to a boil for the orzo and salt generously

  • Cook the orzo until just al dente - about 8-10 min(don’t cook until soft; it will continue cooking in the sauce). Drain the orzo in a colander over a bowl, reserving 1/2 cup of the cooking water.

Make the basil gremolata

  • In a small bowl, combine the chopped basil, the 1 clove of minced garlic, lemon zest, and several pinches of flaky salt. Set aside.

Puttiing it together

  • Heat the ¼ cup olive oil in the same frying pan used for the chickpeas over medium-low heat

  • Once the oil is warm (but not too hot), add the 5 cloves of sliced garlic and cook, swirling the pan or stirring frequently and separating the slices, for 1-2 min, until the garlic just turns golden (don't wait until it browns).

  • Add the preserved lemon peel and Aleppo pepper and cook for another 1 min, swirling the pan often. Season with a pinch of salt and pepper.

  • Add the pasta water to the frying pan and whisk to combine. Add in the hot cooked orzo, lemon juice and sundried tomatoes and mix well.

  • Add the spinach and toss wilted for a min or two. Add in the spiced chickpeas and toss again. Take off the heat. Add the basil gremolata and toasted pine nuts.



Notes

  • Serves 8-10 as a side or 4-6 as a main

  • * If you don’t have access to preserved lemons and add additional 1 tablespoon of lemon zest when you add the orzo

  • **Its best to add the orzo to the mix while it is still warm as this way it absorbs the flavors more readily

  • I adapted this recipe by adding more chickpeas and spinach

Thanks to and adapted from rainbowplantlife