Orzo Pasta with Chickpeas

Name: Orzo Pasta with Chickpeas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 8 ounces orzo (or 1 cup dry); 3 cups cooked chickpeas (2 (15-ounce) cans, drained and rinsed); 1 tablespoon olive oil (plus more for sautéing); 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons paprika; 6 cloves garlic (minced or pressed); 1 to 1 1/2 teaspoons crushed red pepper (or to taste); 1 large lemon (zest and juice); 1 1/2 tablespoons nutritional yeast (or vegan parmesan (optional)); 1/2 cup chopped fresh parsley; Salt & freshly ground black pepper (to taste); Lemon Herb Tahini Dressing

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7-Ingredient Orzo Pasta with Chickpeas is quick, easy, and perfect for meal prep. Rich in plant-based protein, and vitamin B12. A family-friendly, go-to weeknight vegan dinner.

Orzo pasta with roasted chickpeas, chopped parsley, crushed red pepper and lemon zest in a white bowl, with a silver fork. — Make this Orzo Pasta with Chickpeas for lunch on-the-go. It tastes delicious both warm and chilled.

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This budget-friendly recipe is one the whole family will enjoy. Make it ahead of time and refrigerate for up to 5 days. The combination of spiced roasted chickpeas with lemony orzo pasta is addictive.

This recipe was inspired by my healthy Vegan Roasted Veggie Orzo Salad on this site, as well as this Easy Potato Pasta Salad with Chickpeas.

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👩🏼‍🌾 Ingredients
🍋 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe?
Orzo Pasta with Chickpeas
💬 Comments

👩🏼‍🌾 Ingredients

Cooked orzo, chickpeas, crushed red pepper, garlic bulb, red and white spices in a bowl, chopped parsley, one lemon, olive oil in a glass cup, and nutritional yeast in a white bowl. — Ingredients for making Orzo Pasta with Chickpeas.

Orzo is a thin, oval, rice-shaped pasta. It is made from semolina, a coarser, golden flour that comes from durum wheat. You can also purchase a whole-wheat version. Use it in any number of pasta dishes, soups, grain bowls, and other places where a little pasta, or 'pastina,' comes in handy.
Nutritional yeast is high in vitamin B₁₂, and is a complete protein. It gives this dish a cheesy taste, similar to parmesan cheese.
Lemon zest adds a burst of flavor. It is tangy, sweet, and citrusy in flavor, and not as acidic as the tart juice. Do not skimp on the zest! It brings the dish together deliciously.

See recipe card for quantities.

🍋 Substitutions

Orzo - Instead of orzo, you can use orechiette, farfalle, rotini, or ditalini. Or skip the pasta entirely and use farro or barley.
Chickpeas - Add the plain chickpeas without spices or roasting as desired. Or use cannellini beans instead.
Greens - add 1 ½ cups finely chopped spinach or kale for more greens
Nutritional yeast - substitute with vegan parmesan or omit entirely
Crushed red pepper - omit for a non-spicy version
Parsley - use 3 teaspoons of mixed dried herbs instead (parley, oregano, thyme, basil)

Try this Easy Roasted Chickpeas Hummus Pasta. It's healthy, kid approved, and ready in under 30 minutes. Plus, it's a one-pot meal, so clean up is a breeze! For more quick and easy pasta recipes, visit my Vegan Pasta Recipes page on this site.

📖 Instructions

Orzo pasta cooking in a white saucepan with a grey silicone spatula.

Step 1. Preheat the oven to 425ºF. Cook the orzo according to packet directions until al dente. Drain and set aside.

Seasoned crispy roasted chickpeas on a stainless steel rimmed baking tray.

Step 2. Toss the chickpeas in olive oil, onion powder, garlic powder, paprika, and salt. Transfer to a large rimmed baking sheet and roast for 15 minutes.

Cooked orzo in a large black skillet with lemon zest and crushed red pepper.

Step 3. Heat a generous drizzle of olive oil in a large nonstick skillet. Cook the garlic and crushed red pepper, stirring constantly. Mix in the orzo, lemon zest and juice, and cook until warmed through.

Crispy roasted chickpeas in a black skillet with cooked orzo, fresh parsley, crushed red pepper, and lemon zest.

Step 4. Add the nutritional yeast and parsley. Toss until combined. Mix in the chickpeas, and season with salt, pepper, and more lemon juice to taste.

Orzo pasta with roasted chickpeas, chopped parsley, crushed red pepper and lemon zest in a large black Ninja skillet with a wooden spatula. — Don't skimp on the lemon zest and juice. It brings the dish together deliciously.

💡 Expert Tips

Chickpeas: Change the oven setting from roast/bake to broil (or grill), and cook them for an additional 2 minutes at the end. This gets them extra crispy.
Orzo: Do not overcook the pasta. It should be tender but still have a bite to it.
Grate the lemon zest onto the orzo using a microplane zester or small grater. Try not to get the white part (pith) of the lemon as this tends to be bitter.
For serving: Add a drizzle of this 5-minute Lemon Herb Tahini Dressing to pack in more flavor.
Storage: Refrigerate any leftover Orzo Pasta with Chickpeas for up to 5 days in an airtight container. Reheat in the microwave or in a nonstick skillet. Or serve chilled or at room temperature.

🙋🏽‍♀️ Recipe FAQs

How is orzo different from other pasta?

Orzo is a type of pasta that looks like rice. It is made from a whole grain, semolina, or white flour. Use whole grain orzo for a healthier option.

Are chickpeas a carbohydrate or protein?

Chickpeas are a great source of plant-based protein. A 1-cup serving provides about 14.5 grams of protein. They are also a carbohydrate, with the majority of their calories coming from carbs, including a good portion from fiber, which is why they are excellent for gut health.

Can I make Orzo Pasta with Chickpeas ahead of time?

Yes! This pasta tastes great warm or chilled. Refrigerate in an airtight container for up to 5 days.