Description
A balanced and satisfying bowl featuring orzo pasta, chickpeas, roasted vegetables, and tangy goat cheese, making it perfect for lunch or dinner.
Ingredients
- 1 cup orzo pasta
- 1 cup cooked or canned chickpeas, rinsed & drained
- 1 cup mixed vegetables (zucchini, bell pepper, red onion), diced
- 2 tbsp olive oil (1 tbsp for roasting, 1 tbsp for tossing)
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt & pepper to taste
- 1 tbsp lemon juice
- 1/4 cup crumbled goat cheese
- 2 tbsp toasted & chopped walnuts
- Fresh parsley (optional) as desired
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment or lightly oil it.
- Toss the diced zucchini, bell pepper, and red onion with 1 tablespoon of olive oil, smoked paprika, dried oregano, salt, and pepper until evenly coated. Spread the vegetables on the prepared baking sheet in a single layer.
- Roast for 15–20 minutes until tender and lightly caramelized, flipping halfway through for even color.
- Cook the orzo according to package instructions in salted boiling water. Drain and let cool slightly.
- Combine the cooked orzo, chickpeas, and roasted vegetables in a large bowl. Add the remaining olive oil and lemon juice. Toss gently to combine and season with salt and pepper to taste.
- Finish by topping the bowl with crumbled goat cheese and toasted walnuts. Serve warm or at room temperature.
Notes
Serve in shallow bowls for visibility of colorful vegetables and goat cheese. Retain walnut crunch by adding just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean