Lemony Orzo Pasta with Chickpeas


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

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

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

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.

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.

Full Recipe: CookingForPeanuts.com