Roasted Zucchini & Chickpea Orzo

A simple Mediterranean-inspired dinner that’s fresh, hearty, and packed with flavor.

INGREDIENTS

• 2 medium zucchini, sliced into half-moons

• 1 (15 oz.) can chickpeas, drained and rinsed

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• Salt and black pepper, to taste

Dressing

• ¼ cup olive oil

• Juice of 1 lemon

• 2 cloves garlic, pressed or minced

• 1 teaspoon dried oregano

• 1 tablespoon Dijon mustard

• Salt and pepper, to taste

To Finish

• 8 ounces orzo, cooked according to package directions

• ½ cup sliced Kalamata olives

• ¾–1 cup crumbled feta cheese

• Fresh parsley, chopped (optional)

• Lemon wedges, for serving (optional)

DIRECTIONS

1. Roast the vegetables: Preheat oven to 425°F. On a large sheet pan,  m toss the zucchini and chickpeas with 2 tablespoons olive oil, smoked paprika, salt, and pepper. Spread into an even layer and roast for 25–30 minutes, stirring once halfway through, until the zucchini is tender and both the zucchini and chickpeas are nicely caramelized with a few charred edges.

2. Make the dressing: While everything roasts, whisk together the olive oil, lemon juice, garlic, oregano, Dijon mustard, salt, and pepper.

3. Cook the orzo: Prepare the orzo according to package directions. Drain well while still hot.

4. Bring it together: Add the hot cooked orzo directly to the sheet pan with the roasted zucchini and chickpeas. Add the Kalamata olives, feta, and dressing. Toss everything together until well-coated.

5. Serve: Sprinkle with fresh parsley and an extra squeeze of lemon if desired. Serve warm or at room temperature.

Anna’s Tip 💛

This dish is delicious on its own or topped with grilled chicken, shrimp, or salmon for extra protein.