Chickpea & Orzo Bowl with Goat Cheese, Roasted Veggies & Walnuts
A delicious dish packed with flavor, combining tender chickpeas, nutty orzo, and roasted vegetables, topped with creamy goat cheese and crunchy walnuts.
Ingredients
For the Base
- 1 cup orzo pasta You can use any small pasta or quinoa for a gluten-free option.
- 1 can chickpeas, drained and rinsed Swap for other beans like black beans or kidney beans.
- 1 medium zucchini, diced Seasonal veggie option, can substitute with asparagus or cherry tomatoes.
- 1 medium bell pepper, diced
- 1 medium red onion, diced
For the Toppings
- 1/2 cup goat cheese, crumbled Can substitute with feta or ricotta for a similar texture.
- 1/2 cup walnuts, chopped Omit for a nut-free option, substitute with toasted pumpkin seeds.
- 2 tablespoons olive oil
- to taste salt and pepper Taste and adjust for seasoning.
- Juice of 1 lemon Adds freshness and brightness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) to prepare for roasting the vegetables.
- On a baking sheet, toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Roast for about 20-25 minutes or until tender and slightly caramelized.
- While the veggies are roasting, cook the orzo according to package instructions. Drain and set aside.
- In a large bowl, combine the roasted vegetables, cooked orzo, chickpeas, crumbled goat cheese, and chopped walnuts.
- Drizzle with lemon juice and toss gently to combine all the ingredients.
- Enjoy your Chickpea & Orzo Bowl warm or at room temperature.
Notes
For a delightful twist, pair with a light salad. The dish can be meal prepped and stored in an airtight container for 3-5 days.