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Spinach-Orzo Salad with Chickpeas

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Glen White, Kissimmee, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 22, 2023

The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe—which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days. —Glen White, Kissimmee, Florida

Test Kitchen Approved

Spinach-Orzo Salad with Chickpeas

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Yield: 12 servings
Prep: 15 min
Cook: 10 min
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Ingredients

  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1-1/2 cups uncooked whole wheat orzo pasta
  • 4 cups fresh baby spinach
  • 2 cups grape tomatoes, halved
  • 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
  • 3/4 cup chopped fresh parsley
  • 2 green onions, chopped
  • dressing:
    • 1/4 cup olive oil
    • 3 tablespoons lemon juice
    • 3/4 teaspoon salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon hot pepper sauce
    • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Reduce heat; simmer, covered, until al dente, 8-10 minutes.
  2. In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions.
  3. Whisk together dressing ingredients. Toss with salad.

Nutrition Facts

3/4 cup: 122 calories, 5g fat (1g saturated fat), 0 cholesterol, 259mg sodium, 16g carbohydrate (1g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fat.
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