Roasted Artichoke Chickpea Orzo Salad

Artichokes are one of my favorite vegetables. I love using them to make pizza, salads, chicken, lasagna, and of course the classic spinach artichoke dip.

I also love using them in this Roasted Artichoke Chickpea Orzo Salad. The flavors are phenomenal and it’s the perfect salad for spring and summer. SO fresh and delicious!

Orzo pasta and arugula make up the base of the salad, which makes it a very hearty and satisfying salad. Top the salad with crispy roasted artichokes that are covered in Parmesan cheese, they are SO good and the star of the salad! Mix in chickpeas, feta cheese, pistachios, dill, and toss in a lemon vinaigrette.

This salad is so flavorful, you are going to love every bite. Take it to your next party or potluck, your family and friends will LOVE it!

Salad Ingredients

• Artichoke hearts– to keep the recipe super simple I use canned artichoke hearts that are already quartered. If you can’t find quartered artichoke hearts, you can use whole artichokes, just cut them into quarters. Drain them well before using.
• Olive oil– for coating the artichoke hearts.
• Garlic powder & Dried oregano– to season the artichoke hearts.
• Parmesan cheese-freshly grated!
• Arugula– look for baby arugula in the produce section by all of the greens.
• Orzo-orzo is a small pasta and perfect for adding to salads. Cook until al dente, according to the package instructions.
• Chickpeas– to add texture and protein to the salad.
• Feta cheese– I like to buy a block of feta cheese and crumble it myself.
• Pistachios-for a salty crunch!
• Dill– so fresh!

Roasted Artichokes

I love roasting the artichokes before adding them to the salad because they get nice and crispy! I also add garlic powder, oregano, and Parmesan cheese for extra flavor. They are SO good! The hardest part is not eating them all before adding them to the salad:)

How to Roast Artichokes:

• 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.

Lemon Vinaigrette

The lemon vinaigrette is easy to whisk up and really brightens up the salad! To make the dressing, you will need:

• Olive oil
• Lemon juice
• Red wine vinegar
• Dijon mustard
• Honey
• Garlic

Assembling 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 the lemon dressing and toss well.

Variations

If you want to mix things up, here are some ideas. This salad is very versatile.

• Greens– instead of arugula use spinach, kale, or mixed greens.
• Grains– farro, quinoa, couscous, or another small pasta will work instead of orzo.
• Protein– feel free to add chicken or shrimp to the salad. White beans are also good instead of chickpeas.
• Cheese-you can use goat cheese, fresh mozzarella, or Parmesan cheese instead of feta cheese. You can also omit the cheese.
• Dressing-my balsamic vinaigrette or basil vinaigrette would also be good with this salad.
• Croutons– add homemade croutons! They will add a nice, hearty crunch!

How to Store

• After you dress and toss the salad, it is best the day it’s made or the next day. Store leftover salad in an airtight container in the fridge!
• You can make the orzo in advance. Keep in a container in the fridge for up to 4 days. Drizzle with olive oil so it doesn’t stick together.
• You can also make the dressing in advance. Store in a jar or airtight container in the fridge for up to 1 week. Whisk well before using.

More Salad Recipes

Find more Salad Recipes HERE!

Salads

Roasted Artichoke Chickpea Orzo Salad

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!

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For the roasted artichokes:

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

• 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.

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.

Calories: 318kcal, Carbohydrates: 35g, Protein: 12g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 13mg, Sodium: 789mg, Potassium: 351mg, Fiber: 6g, Sugar: 3g, Vitamin A: 693IU, Vitamin C: 6mg, Calcium: 167mg, Iron: 3mg

Keywords artichoke, chickpea, orzo

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