EASY Roasted Zucchini Orzo with Chickpeas and Feta
Roasted Zucchini Orzo is an easy Mediterranean vegetarian recipe featuring roasted zucchini, chickpeas, feta, and lemon dressing.
Ingredients
- 2 pounds zucchini cut into bite-size pieces
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 2 teaspoons smoked paprika
- Salt
- Black pepper
- 1 cup orzo
For the Dressing
- 2 tablespoons extra virgin olive oil
- Zest and juice of ½ lemon
- 1 tablespoon Dijon or yellow mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt
- Black pepper
- 1 garlic clove grated
- ⅓ cup pitted Kalamata Castelvetrano, or Taggiasca olives
- ½ cup crumbled feta
- ¼ cup chopped fresh parsley or basil
Instructions
- Instructions
- Preheat the oven to 430°F (220°C).
- Spread the zucchini and chickpeas onto a large baking sheet.
- Drizzle with olive oil and season with smoked paprika, salt, and black pepper.
- Toss until evenly coated and spread into a single layer.
- Roast for 25–30 minutes, stirring once halfway through, until the zucchini is caramelized and the chickpeas are lightly crisp.
- Meanwhile, whisk together olive oil, lemon zest, lemon juice, mustard, honey, oregano, garlic, salt, and pepper to make the dressing.
- About 10 minutes before the vegetables finish roasting, cook the orzo in salted boiling water until al dente. Drain without rinsing.
- Add the hot orzo directly to the roasted vegetables. Pour over the dressing and gently toss to combine.
- Fold in the olives, feta, and fresh parsley until evenly distributed.
- Serve the Roasted Zucchini Orzo warm with extra feta, parsley, and a squeeze of fresh lemon juice.
Notes
- Maple syrup makes an excellent vegan alternative to honey.
- Add grilled chicken or shrimp for extra protein.
- For a gluten-free version, substitute gluten-free orzo.
- Finish with extra herbs and lemon zest for maximum freshness.