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Minted Orzo Salad with Artichokes and Chickpeas
SHEILA KEALEY15Ingredients
35Minutes
350Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 cups vegetable broth
- 2 cups water
- 1 1/2 cups orzo (uncooked, rice-shaped pasta – you can use another small pasta shape)
- 2 cups chickpeas (cooked, one 19-oz can chickpeas, drained)
- 15 oz. artichoke hearts (in water, drained and chopped)
- 1/2 cup feta cheese (crumbled light, or more, to taste)
- 3/4 cup green onion (chopped)
- 1/4 cup fresh mint leaves (finely chopped)
- 1/4 cup parsley (or dill, finely chopped)
- freshly ground pepper
- 3 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. extra-virgin olive oil
- 1/2 tsp. salt
- 1/4 tsp. sugar
- 2 cloves garlic (chopped or pressed)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat2.5g13% |
Trans Fat |
Cholesterol10mg3% |
Sodium870mg36% |
Potassium490mg14% |
Protein13g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate60g20% |
Dietary Fiber11g44% |
Sugars4g |
Vitamin A10% |
Vitamin C30% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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