Roasted Artichoke Chickpea Orzo Salad

5 from 4 votes

Roasted Artichoke Chickpea Orzo Salad

Recipe from Two Peas and Their Pod

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 Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: American

Keyword: artichoke, chickpea, orzo

Servings:

Calories: 318kcal

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.

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