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Chickpea & Orzo Bowl with Feta, Roasted Veggies & Walnuts

A nutrient-packed bowl bursting with flavors and vibrant colors, combining chickpeas, orzo, roasted veggies, feta, and walnuts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Mediterranean
Calories: 390
Ingredients Method Notes

Ingredients
  

Pasta and Chickpeas
  • 1 cup dry orzo pasta
  • 1 can (15 oz) chickpeas, drained and rinsed
Vegetables
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 red onion, sliced
Seasonings and Oil
  • 3 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
Toppings
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped walnuts, toasted
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss zucchini, red bell pepper, red onion, and chickpeas with 2 tablespoons olive oil, smoked paprika, cumin, salt, and black pepper.
  3. Spread evenly on the baking sheet and roast for 20–25 minutes, stirring once, until tender and lightly caramelized.
  4. Meanwhile, cook the orzo according to package instructions in salted water, then drain well.
Combining Ingredients
  1. Combine cooked orzo with roasted vegetables and chickpeas in a large bowl.
  2. Add remaining olive oil and lemon juice, tossing gently to coat.
  3. Top with crumbled feta, toasted walnuts, and fresh parsley before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Keep feta and walnuts separate until ready to serve for best texture.