Description
A vibrant and healthy dish combining lemony chickpea orzo with a medley of roasted vegetables. Perfect as a light main course or a hearty side, this plant-based recipe is packed with flavor and nutrients.
Ingredients
Units
Scale
- 1 cup orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice and zest of 1 lemon
- 1/4 cup fresh parsley, chopped
- Optional: crumbled feta cheese for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss zucchini, bell peppers, and red onion with 1 tablespoon olive oil, garlic powder, oregano, salt, and pepper. Spread on the baking sheet and roast for 20-25 minutes, stirring halfway through.
- Meanwhile, cook orzo according to package instructions. Drain and set aside.
- In a large skillet, heat the remaining tablespoon of olive oil. Add chickpeas and sauté for 3-4 minutes until slightly crispy.
- Add the cooked orzo to the skillet with the chickpeas. Stir in the roasted vegetables.
- Add lemon juice, zest, and parsley. Mix well and season to taste.
- Serve warm or at room temperature, optionally garnished with crumbled feta.
Notes
- Use whole wheat orzo for added fiber.
- Great served warm, at room temp, or chilled as a salad.
- Add more lemon juice for extra brightness.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
