Chickpea, Orzo, Spinach and Tomato Salad
1/2 cup orzo
1.5 teaspoons extra-virgin olive oil
1 15ounce can chickpeas, rinsed
1 tablespoon basil
1 large tomato, chopped
1 cups baby spinach leaves
1/8 teaspoon freshly ground pepper
1. Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, Drain and rinse under cold water until cool. Transfer to a medium bowl and toss with oil.
2. Add the chickpeas, basil, tomato, spinach, and pepper. Toss gently to combine.
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