15-Minute Lemon Chickpea Orzo (Print)

Zesty orzo, protein-rich chickpeas, crisp veggies, and tangy lemon dressing for a wholesome Mediterranean bowl.

# Components:

→ Pasta & Legumes

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 2 cups baby spinach, roughly chopped
06 - 1/4 red onion, thinly sliced

→ Lemon Dressing

07 - 3 tablespoons extra-virgin olive oil
08 - 1 large lemon, zested and juiced
09 - 1 clove garlic, finely minced
10 - 1 teaspoon honey or maple syrup
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste

→ Garnish

13 - 1/4 cup feta cheese, crumbled (optional)
14 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Boil a medium pot of salted water. Add orzo and cook until al dente, approximately 8-10 minutes. Drain and reserve.
02 - In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, honey or maple syrup, dried oregano, salt, and pepper. Whisk until emulsified.
03 - In a large bowl, combine the drained chickpeas, halved cherry tomatoes, diced cucumber, chopped baby spinach, and sliced red onion.
04 - Add the warm, cooked orzo to the bowl containing the vegetables and chickpeas. Pour the prepared lemon dressing over the mixture.
05 - Gently toss all ingredients to ensure even coating with the dressing. Divide the mixture among four serving dishes. Garnish with crumbled feta cheese (if using) and chopped fresh parsley. Serve immediately or chill for a cold salad.

# Expert Advice:

01 -
  • Ready in just 15 minutes from start to finish
  • Uses simple pantry staples you likely already have on hand
  • Perfectly balanced meal with protein, carbs and vegetables
  • Versatile recipe that works hot or cold
02 -
  • Perfect for meal prep and stays fresh in the refrigerator for up to 3 days
  • Contains approximately 360 calories per serving with 11g of protein
  • Can be enjoyed warm, room temperature, or chilled from the fridge
03 -
  • For maximum flavor, toast the orzo in a dry skillet for 2 minutes before boiling to develop a nutty taste that elevates the entire dish.
  • When preparing the lemon dressing, let it sit for at least 5 minutes before using to allow the dried oregano to rehydrate and release its essential oils.
  • For the perfect texture contrast, add the cucumber at the very last minute to maintain its refreshing crunch.
  • Trust me these small adjustments make a noticeable difference in the final result.

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