Lemon Herb Orzo with Chickpeas (Printable)

Zesty orzo with chickpeas and spring vegetables infused with fresh herbs and lemon juice.

# What You Need:

→ Pasta & Legumes

01 - 1 cup dry orzo pasta
02 - 1 can (15 oz) chickpeas, drained and rinsed

→ Vegetables

03 - 1 cup asparagus, trimmed and cut into 1-inch pieces
04 - 1 cup sugar snap peas, trimmed and halved
05 - 1 cup zucchini, diced
06 - 1 cup baby spinach, packed
07 - 1 small yellow onion, finely chopped
08 - 2 cloves garlic, minced

→ Liquids & Oil

09 - 3 cups low-sodium vegetable broth
10 - 2 tablespoons olive oil
11 - Juice and zest of 1 large lemon

→ Herbs & Seasoning

12 - 1/4 cup fresh parsley, chopped
13 - 2 tablespoons fresh dill, chopped or 2 teaspoons dried dill
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon salt, or to taste
16 - 1/4 teaspoon freshly ground black pepper
17 - Pinch of red pepper flakes, optional

# Directions:

01 - Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add chopped onion and sauté for 3 to 4 minutes until softened and translucent.
02 - Add minced garlic, diced zucchini, trimmed asparagus, and halved sugar snap peas. Cook for 2 to 3 minutes, stirring occasionally, until vegetables just begin to soften.
03 - Stir in orzo pasta and cook for 1 minute to lightly toast, allowing the pasta to absorb the oils and aromatics.
04 - Add drained chickpeas, vegetable broth, dried oregano, salt, black pepper, and red pepper flakes if using. Bring to a gentle boil over medium-high heat.
05 - Reduce heat to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until orzo reaches tender consistency and most liquid is absorbed.
06 - Stir in baby spinach, lemon juice, and lemon zest. Cook uncovered for 1 to 2 minutes until spinach is completely wilted.
07 - Remove from heat. Add chopped parsley and dill, tossing gently to combine. Taste and adjust seasoning as needed.
08 - Divide into serving bowls and serve warm, garnished with additional fresh herbs and lemon wedges if desired.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means fewer dishes and more time to actually enjoy your meal.
  • The lemony brightness makes you feel like you're eating something indulgent, even though it's loaded with vegetables and chickpeas.
  • It's ready in under thirty minutes, so weeknight dinners stop feeling like a negotiation with yourself.
02 -
  • If you skip rinsing the canned chickpeas, the dish will taste saltier than you expect, so don't rush this step even though it feels insignificant.
  • Lemon juice and zest are two different things here, and using only the juice without the zest loses the bright oils that make this dish taste like something special rather than just seasoned pasta.
03 -
  • Use low-sodium broth so you're the one in control of the salt balance, especially since you're adding lemon juice which tastes salty to our brains even though it's acidic.
  • If your orzo seems like it's drying out before it's tender, add a splash more broth or even hot water, because timing varies based on your stove and how much your lid seals.
Return