The first version of this salad was an experiment in mixing together some random ingredients I had on hand. It was a success, and several people at the party asked for the recipe—which meant I had to re-create it! It's healthy, delicious and perfect for warm-weather days.

Ingredients

• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1-1/2 cups uncooked whole wheat orzo pasta
• 4 cups fresh baby spinach
• 2 cups grape tomatoes, halved
• 2 cans (15 ounces each) chickpeas or garbanzo beans, rinsed and drained
• 3/4 cup chopped fresh parsley
• 2 green onions, chopped
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon pepper

Directions

1. 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.
2. In a large bowl, toss spinach and warm orzo, allowing spinach to wilt slightly. Add tomatoes, chickpeas, parsley and green onions.
3. Whisk together dressing ingredients. Toss with salad.