Description
A vibrant and nourishing bowl filled with chickpeas, orzo, roasted vegetables, feta, and toasted walnuts, offering a delightful experience of flavors and textures.
Ingredients
Scale
- 1 cup dry orzo pasta
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts, toasted
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the chopped zucchini, red bell pepper, red onion, and chickpeas with 2 tablespoons of olive oil, smoked paprika, cumin, salt, and black pepper in a large mixing bowl.
- Spread the vegetable mixture evenly on the baking sheet and roast for 20–25 minutes, stirring once halfway through.
- Fill a medium pot with salted water and cook the orzo according to the package instructions until al dente. Drain and set aside.
- Combine the roasted vegetables and chickpeas with the cooked orzo in a large bowl.
- Drizzle the remaining olive oil and lemon juice over the mixture, tossing gently to coat.
- Top with crumbled feta, toasted walnuts, and parsley before serving.
Notes
Substitute orzo with quinoa for a gluten-free option. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg