Ingredients
1 can (14-1/2 ounces) reduced-sodium chicken broth1-1/2 cups uncooked whole wheat orzo pasta4 cups fresh baby spinach2 cups grape tomatoes, halved2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained3/4 cup chopped fresh parsley 2 green onions, choppedDRESSING:1/4 cup olive oil3 tablespoons lemon juice3/4 teaspoon salt1/4 teaspoon garlic powder 1/4 teaspoon hot pepper sauce1/4 teaspoon pepper
Preparation
In a large saucepan, bring broth to a boil. Stir in orzo; return to a boil. Reduce heat; simmer, covered, until al dente, 8-10 minutes.
In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions.
Whisk together dressing ingredients. Toss with salad.
