Chickpea & Orzo Bowl
A bright, creamy bowl balancing pillowy orzo with tender roasted veggies, nutty walnuts, and tangy goat cheese, perfect for lunch or dinner.
Ingredients
For the Base
- 1 cup Orzo pasta
For the Protein & Veggies
- 1 cup Chickpeas, cooked or canned (rinsed & drained) Use canned for convenience, just rinse.
- 1 cup Mixed vegetables (zucchini, bell pepper, red onion), diced
For Roasting & Dressing
- 2 tbsp Olive oil 1 tbsp for roasting, 1 tbsp for dressing.
- 1/2 tsp Smoked paprika
- 1/2 tsp Dried oregano
- To taste Salt & pepper
- 1 tbsp Lemon juice
For Finishing
- 1/4 cup Goat cheese, crumbled Can substitute with dairy-free cheese.
- 2 tbsp Walnuts, toasted & chopped Can substitute with sunflower seeds for nut-free.
- As desired Fresh parsley (optional)
Instructions
Preparation
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment or lightly oil it.
- In a bowl, toss the diced vegetables with olive oil, smoked paprika, oregano, salt, and pepper until coated. Spread on the baking sheet.
Roasting and Cooking
- Roast vegetables for 15–20 minutes until tender and caramelized, shaking the pan halfway through.
- While vegetables roast, cook orzo in well-salted boiling water according to package instructions. Drain and let cool slightly.
Combining and Finishing
- In a large bowl, combine cooked orzo, chickpeas, and roasted vegetables. Add olive oil and lemon juice, tossing gently.
- Top the bowl with crumbled goat cheese and toasted walnuts, garnishing with parsley if desired. Serve warm or at room temperature.
Notes
Season the dish at multiple stages for best flavor. The bowl works well for meal prep and can be served chilled or at room temperature.