Roasted Chickpea and Veggie Bowl with Orzo

Roasted Chickpea and Veggie Bowl with Orzo

This well-rounded bowl has a pleasing diversity of flavours. The assortment of roasted veggies brings a variety of sweetness to the crunchy baked chickpeas, while orzo adds a substance boost. If you happen to have leftover Baked Almond Feta in the fridge or time to make it, it’s brings a nice subtle tartness to the dish.

Roasted Chickpea and Veggie Bowl with Orzo

Roasted Chickpea and Veggie Bowl with Orzo

Yield

Makes 6 servings, 1 cup each

Prep time

Active time:

Total time:

How it's made

Preheat the oven to 375°F (190°C)


1 red pepper, sliced in strips

 

Place in a large bowl and toss to combine. Line a baking sheet with parchment paper and spread the vegetables over the parchment paper in a single even layer. Bake for 35 minutes, stirring after 17 minutes of baking.

1 large zucchini, sliced into ¼ inch thick round slices

1 medium red onion,  sliced into wedges

1 14oz can (1½ cups) chickpeas, rinsed

3-5 garlic cloves, peeled

12 cherry tomatoes

1 tbsp olive oil

1 tbsp oregano

1 tsp salt

½ tsp pepper

 

4 cups water

 

While veggies are roasting, bring water to boil. Note: Packaged orzo directions vary by manufacturer to adjust for their product. Generally, orzo should be boiled for about 10 minutes, stirring occasionally. Once cooked (orzo is firm and chewy), drain water.

1 cup orzo

 

¼ Baked Almond Feta, crumbled

 

Mix cooked orzo and roasted vegetables in a bowl and sprinkle with almond feta crumbs and basil.

2 tbsp roughly chopped basil


Helpful tips

This dish can be kept in the fridge for up to 3 days. It’s as delicious cold as it is warm. It goes well as a side to dishes like Leek and Mushroom Stuffed Phyllo Pockets, or it can be eaten as a meal on its own.