Description
A vibrant and nutritious bowl featuring chickpeas, orzo, roasted veggies, and creamy goat cheese, perfect for lunch or dinner.
Ingredients
Scale
- 1 cup Orzo pasta
- 1 cup Chickpeas (cooked or canned, rinsed & drained)
- 1 cup Mixed vegetables (diced: zucchini, bell pepper, red onion)
- 2 tbsp Olive oil
- 1/2 tsp Smoked paprika
- 1/2 tsp Dried oregano
- Salt & pepper (to taste)
- 1/4 cup Goat cheese (crumbled)
- 2 tbsp Walnuts (toasted & chopped)
- 1 tbsp Lemon juice
- Fresh parsley (optional, as desired)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the diced mixed vegetables in a bowl with olive oil, smoked paprika, oregano, salt, and pepper.
- Spread the veggies on the baking sheet and roast for 20-25 minutes, flipping halfway through.
- Bring a pot of salted water to a boil, then cook the orzo according to package instructions (8-10 minutes). Drain and rinse.
- Mix the cooked orzo and chickpeas in a large bowl.
- Add the roasted veggies to the orzo and chickpeas.
- Drizzle lemon juice over the mixture and stir to combine.
- Plate and serve, topping with goat cheese and walnuts; garnish with fresh parsley if desired.
Notes
Serve warm or at room temperature. This dish can be made ahead of time and tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 20mg
Keywords: chickpea, orzo, roasted veggies, goat cheese, vegetarian recipe, healthy lunch, easy dinner