Description
For the Orzo
1 cup orzo pasta
1/2 cup ricotta cheese
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1/4 cup grated Parmesan cheese
Salt and black pepper, to taste
For the Garlic-Roasted Chickpeas
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the prepared baking sheet.
Roast chickpeas in the oven for 25–30 minutes, tossing halfway through, until crispy and golden.
Meanwhile, cook orzo according to package instructions until al dente. Drain and set aside.
In a large bowl, combine ricotta cheese, olive oil, lemon juice, lemon zest, and Parmesan. Stir until smooth and creamy.
Add cooked orzo to the ricotta mixture, tossing to combine. Season with salt and black pepper.
Serve orzo topped with roasted chickpeas and extra lemon zest, if desired.
Prep Time: 10 minutes, Cooking Time: 30 minutes, Total Time: 40 minutes, Kcal: 350 per serving, Servings: 4
