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Recipe of the Week: Spinach-Orzo Salad with Chickpeas

May 20, 2019

Prep/Total Time: 25 min.

Makes: 12 servings (3/4 cup each)

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

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:
Serving size: 3/4 cup
122 calories
5g fat, 259mg sodium, 16g carbohydrate (1g sugars, 4g fiber), 4g protein

 

Original recipe from Taste of Home can be found here!

Filed Under: News, Recipes Tagged With: Diet, Exercise, Fitness, goals, health, healthy, Nutrition, salad, success, tips, vegetables, weight loss, Workout

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Lynbrook, NY 11563
USA

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