Orzo Spinach Salad with Chicken Meatballs and Chickpeas
Orzo Spinach Salad with Chicken Meatballs and Chickpeas might be a good recipe to expand your salad recipe box. One portion of this dish contains approximately 36g of protein, 30g of fat, and a total of 622 calories. This recipe serves 4 and costs $2.7 per serving. This recipe is liked by 832 foodies and cooks. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Rachel Cooks. If you have salt and pepper, egg, cucumber, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 98%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Orzo Salad with Chickpeas & Artichoke Hearts, Orzo Salad with Chickpeas, Dill, and Lemon, and Mediterranean Orzo Salad with Tunan and Chickpeas.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 15 minutes
Ingredients:
1 5-6 ounce container of baby spinach
1/4 cup bread crumbs
1 15 ounce can of chickpeas, drained and rinsed
1 cucumber, chopped
1 egg, beaten
4 tablespoons extra virgin olive oil
1/3 cup crumbled reduced-fat feta cheese
1/4 cup fresh parsley, chopped
1 clove garlic, finely minced
1 pound ground chicken
1 lemon, juiced (about 3 tablespoons juice)
1 teaspoon dried oregano
1 cup orzo
salt and pepper
1 tomato, chopped
Equipment:
sauce pan
bowl
oven
baking sheet
whisk
Cooking instruction summary:
Preheat oven to 450 degrees Fahrenheit. In a large covered saucepan, bring water to a boil over high heat for orzo. Meanwhile, in a large bowl, combine chicken, egg, parsley, bread crumbs, garlic, oregano, salt and pepper. With this mixture, make 24-28 meatballs (about 1-inch in size). Place on a large rimmed baking sheet and brush with 1 tablespoon olive oil. Bake for 7-10 minutes or until cooked through (165 degrees). While they are in the oven, prepare the orzo according to package directions. Drain well and dump into a large bowl. Toss orzo with beans, spinach, and feta. Prepare dressing in a small bowl by whisking together lemon juice and remaining 3 tablespoons olive oil. Pour over orzo and toss to combine. Divide salad between four plates. Top with meatballs, sprinkle with cucumber and tomato and serve immediately.
Step by step:
1. Preheat oven to 450 degrees Fahrenheit. In a large covered saucepan, bring water to a boil over high heat for orzo. Meanwhile, in a large bowl, combine chicken, egg, parsley, bread crumbs, garlic, oregano, salt and pepper. With this mixture, make 24-28 meatballs (about 1-inch in size).
2. Place on a large rimmed baking sheet and brush with 1 tablespoon olive oil.
3. Bake for 7-10 minutes or until cooked through (165 degrees). While they are in the oven, prepare the orzo according to package directions.
4. Drain well and dump into a large bowl. Toss orzo with beans, spinach, and feta. Prepare dressing in a small bowl by whisking together lemon juice and remaining 3 tablespoons olive oil.
5. Pour over orzo and toss to combine. Divide salad between four plates. Top with meatballs, sprinkle with cucumber and tomato and serve immediately.
Nutrition Information:
covered percent of daily need
