this bowl is filled with flavor of the mediterranean. crispy chickpeas and fresh veggies add a nice crunch in contrast to the creamy orzo, tzatziki and feta cheese.

Oh boy guys, have I got a recipe for you!

I was literally salivating as I was shooting this, that’s how excited I was to tuck into it when I finished with my pictures!

You know me, I can’t resist anything with feta & tzatziki. I blame my Greek upbringing. We slathered that stuff on pretty much anything and were happy!

But truly, the combination of flavors and textures in this dish are SO good. You’ve got light & fluffy orzo, creamy feta & tzatziki all combined with crispy roasted chickpeas and crunchy veggies.

I honestly took a big spoon and tossed it all up together before digging in. That said, you can also choose to eat it layered like this, grabbing a little tzatziki with each bite of every different element.

No matter what you choose, I promise this will be a dish you’ll want to make over and over again. I’ve got my leftovers sitting in the fridge and already can’t wait to eat them for lunch!

roasted greek chickpeas & orzo bowl

Author: Cait
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2–4 servings 1x
Category: lunch

Description

this bowl is filled with flavor of the mediterranean. crispy chickpeas and fresh veggies add a nice crunch in contrast to the creamy orzo, tzatziki and feta cheese.

Scale

Ingredients

For the Chickpeas:

2–4 tablespoons extra virgin olive oil
1 (15 ounce) can chickpeas drained, rinsed and patted dry with paper towels
2–3 teaspoons dried oregano
4 cloves garlic, smashed into a paste
Salt & pepper, to taste

For the Bowl:

1 cup cooked orzo (feel free to sub any grain you have on hand here)
1 cup diced cucumber
1 cup diced tomato
1/3 cup diced red onion
1/3 cup tzatziki (homemade or store-bought!)
1/3 cup crumbled feta cheese (more or less as desired)
Salt & pepper, to taste
Optional if you need more moisture: drizzle of olive oil & red wine vinegar

Instructions

For the Chickpeas:

Place your oven rack in the upper third of the oven then preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper
In a bowl combine olive oil, chickpeas, oregano, garlic paste, salt & pepper and toss to combine well (until chickpeas are well coated)
Turn mixture out onto prepared baking sheet and bake for 25-30 minutes, tossing halfway through cooking, or until chickpeas are crispy (watch closely to ensure they don’t burn!)

For the Bowl:

Layer cooked orzo with roasted chickpeas, cucumbers, tomato, onion, tzatziki, feta, salt & pepper. Add an additional drizzle of olive oil and vinegar as needed. Serve with pita bread wedges.

Notes

Ingredients will keep for 4-5 days in the fridge. Store elements separately to prevent sogging. Re-crisp chickpeas in an oven preheated to 425 degrees F for a few minutes or until crisped to your liking.

Keywords: chickpeas, orzo, feta, tzatziki, cucumber, tomato, onion

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