Ingredients

• 1/2 cup orzo, or other tiny pasta

• 1 ½ teaspoons extra-virgin olive oil

• 1 clove garlic, crushed and peeled

• ⅛ teaspoon salt

• 1 ½ tablespoons lemon juice

• ⅛ teaspoon freshly ground pepper

• 1 14-ounce can artichoke hearts, drained and chopped

• 1 7-ounce can chickpeas, rinsed

• ⅓ cup crumbled feta cheese

• 2 tablespoons chopped fresh dill

• 1 ½ tablespoons chopped fresh mint

• 1 large tomato, chopped

• 2 cups baby spinach leaves