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Ingredients
- 1100 g water
- 400 g orzo rinsed and drained
- 2 Tbsp extra virgin olive oil
- ½ tsp fine sea salt to taste
- 4 sprigs fresh flat-leaf parsley leaves only, plus extra for garnishing
- 130 g feta cheese in pieces
- 340 g artichoke hearts, marinated drained
- 60 g pine nuts toasted
- 100 g sun-dried tomatoes cut in thin slices
- 240 g tinned chickpeas rinsed and drained (1 x 400 g tin)
- 1 Tbsp lemon juice
- 1 pinch ground black pepper to taste
- Nutrition
- per 1 portion
- Calories
- 781 kcal / 3281 kJ
- Protein
- 30 g
- Fat
- 25 g
- Carbohydrates
- 96 g
- Fibre
- 20 g
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