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Orzo pasta with roasted chickpeas, chopped parsley, crushed red pepper and lemon zest in a white bowl, with a silver fork.
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5 from 16 votes

Orzo Pasta with Chickpeas

7-Ingredient Orzo Pasta with Chickpeas is easy, quick, and perfect for meal prep. Rich in plant-based protein, and vitamin B12. Vegan recipe.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 4 people
Calories: 482kcal
Author: Nisha Melvani

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 ½ teaspoons crushed red pepper or to taste
  • 1 large lemon zest and juice
  • 1 ½ tablespoons nutritional yeast or vegan parmesan (optional)
  • ½ cup chopped fresh parsley
  • Salt & freshly ground black pepper to taste

Instructions

  • Preheat the oven to 425ºF.
  • Cook the orzo according to packet directions until al dente.
  • Season and roast the chickpeas: Toss the chickpeas in 1 tablespoon olive oil, onion powder, garlic powder, and paprika. Transfer to a large rimmed baking sheet in a single layer. Roast for 15 minutes, then broil for 2 minutes more for extra crispiness.
  • Cook aromatics: Heat a generous drizzle of olive oil in a large nonstick skillet. Cook the garlic and crushed red pepper for 1 minute, stirring constantly.
  • Combine: Add the orzo, lemon zest and juice of one half large lemon, and cook for 1 minute more, or until warmed through. Add the nutritional yeast and parsley and toss until combined. Add the chickpeas and mix.
  • Season: Add salt, pepper, and more lemon juice to taste.

Video

Notes

  • Chickpeas: Change the oven setting 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.
  • Storage: Refrigerate any leftovers 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.

Nutrition

Calories: 482kcal | Carbohydrates: 84g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 32mg | Potassium: 685mg | Fiber: 14g | Sugar: 8g | Vitamin A: 971IU | Vitamin C: 31mg | Calcium: 105mg | Iron: 5mg