Orzo Salad

Ingredients 

 

 250g / 8oz dry risone (orzo) 

 2 cups spinach 

 1 can chickpeas 

 1 cup grape or cherry omatoes 

 1/2 cup sliced kalamata or black olives 

 1/4 cup olive oil 

 3 tbsp lemon juice 

 1 tsp minced garlic 

 1/2 tsp salt 

 1/2 tsp pepper 

 

 Method 

 

 Cook the risone. 

 Finely chop the spinach, quarter the tomatoes, and drain the chickpeas, and then place all in the bottom of a colaner. 

 Drain the risone through the vegetables. 

 Whisk together the oil, lemon juice, garlic, salt and pepper. 

 Toss all ingredients together to combine. 

 

 Notes 

 Makes 4 servings as a side.