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Roasted Zucchini Orzo with Chickpeas and Feta Recipe

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4.1 from 8 reviews

A vibrant and wholesome Roasted Zucchini Orzo salad featuring tender roasted zucchini and crispy chickpeas, tossed with tangy olives, creamy feta, and fresh herbs. This Mediterranean-inspired dish is dressed with a zesty lemon-mustard vinaigrette, making it a perfect satisfying main or side dish that’s full of flavor and texture.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Beans

  • 2 pounds zucchini (about 4 medium), cut into bite-size half-moons
  • 1 can chickpeas (15 oz / 400 g), drained and rinsed
  • ⅓ cup olives (Kalamata, Castelvetrano, or Taggiasca – pitted)
  • ¼ cup fresh parsley (or basil), chopped

Grains

  • 1 cup orzo

Dressing and Seasonings

  • 1 tablespoon extra virgin olive oil (for roasting)
  • 2 teaspoons smoked paprika
  • 2 tablespoons extra virgin olive oil (for dressing)
  • ½ lemon (juice and zest)
  • 1 tablespoon mustard (Dijon or yellow)
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon dried oregano
  • ½ teaspoon salt (plus more to taste)
  • Black pepper (to taste)
  • 1 clove garlic, grated

Dairy

  • ½ cup crumbled feta (or more to taste)

Instructions

  1. Roast Zucchini: Preheat your oven to 430°F (220°C). Cut the zucchini into bite-sized half-moons and place them on a large sheet pan along with the drained and rinsed chickpeas. Drizzle with 1 tablespoon of extra virgin olive oil and sprinkle with 2 teaspoons smoked paprika, salt, and black pepper. Toss to coat evenly, spread in a single layer, and roast for 25 to 30 minutes until the zucchini is nicely browned and the chickpeas are crisp.
  2. Make Dressing: While the vegetables roast, prepare the dressing by whisking together 2 tablespoons extra virgin olive oil, lemon zest and juice from half a lemon, mustard, honey, dried oregano, grated garlic, ½ teaspoon salt, and freshly ground black pepper to taste. This will add a bright and savory flavor that complements the roasted veggies.
  3. Cook Orzo: About 10 minutes before the roasting finishes, bring salted water to a boil and cook 1 cup of orzo until just al dente. Drain well but do not rinse, so it retains starch and better absorbs the dressing.
  4. Toss Together: Immediately transfer the hot orzo onto the sheet pan with roasted zucchini and chickpeas. Add the olives, crumbled feta, and chopped fresh parsley. Pour the prepared dressing over everything and gently fold all ingredients together right on the pan, ensuring the orzo is evenly coated and has soaked up the delicious juices from the roasted vegetables.
  5. Serve: Serve the Roasted Zucchini Orzo warm, garnished with extra fresh lemon juice, additional chopped parsley, and more crumbled feta on top if desired. This dish is perfect as a wholesome main or a hearty side.

Notes

  • For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
  • Adjust the honey or maple syrup amount in the dressing to suit your preferred sweetness level.
  • Use fresh herbs like basil instead of parsley for a different flavor profile.
  • This dish can be served warm or at room temperature, making it great for meal prep.
  • To add extra protein, consider topping with toasted pine nuts or sliced almonds.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://recipeteach.com/roasted-zucchini-orzo-with-chickpeas-and-feta-recipe/