Description
This Chickpea & Orzo Bowl with Feta, Roasted Veggies & Walnuts is a vibrant, wholesome dish combining tender roasted vegetables and chickpeas with nutty orzo pasta, topped with creamy feta and crunchy toasted walnuts. It offers a perfect balance of flavors and textures, making it an irresistible and nutritious meal suitable for a hearty lunch or light dinner.
Ingredients
Scale
Dry Ingredients
- 1 cup dry orzo pasta
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
Canned & Fresh Produce
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Dairy & Nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped walnuts, toasted
Oils
- 3 tablespoons olive oil, divided
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables and chickpeas.
- Toss Vegetables and Chickpeas: In a large bowl, combine chopped zucchini, red bell pepper, sliced red onion, and drained chickpeas. Add 2 tablespoons of olive oil, smoked paprika, ground cumin, salt, and black pepper. Toss everything thoroughly to coat evenly with the spices and oil.
- Roast Vegetables and Chickpeas: Spread the tossed vegetable and chickpea mixture evenly over the prepared baking sheet. Roast in the preheated oven for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
- Cook Orzo: While the veggies roast, cook the orzo pasta in salted boiling water according to the package instructions. Once cooked al dente, drain the orzo well and set aside.
- Combine Orzo with Roasted Veggies: Transfer the cooked orzo into a large mixing bowl and add the roasted vegetables and chickpeas. Mix gently to combine all the ingredients.
- Add Dressing: Drizzle the remaining 1 tablespoon of olive oil and lemon juice over the orzo and roasted veggies. Toss gently to ensure everything is evenly coated and flavorful.
- Garnish and Serve: Top the bowl with crumbled feta cheese, toasted chopped walnuts, and freshly chopped parsley. Serve warm or at room temperature for a delicious and satisfying meal.
Notes
- To toast walnuts, spread them on a dry skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
- For a vegan option, omit the feta cheese or substitute with a plant-based cheese alternative.
- If you prefer a spicier flavor, add a pinch of cayenne pepper when tossing the veggies and chickpeas.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are great served cold or reheated.
