Orzo with Chickpeas, Zucchini and Feta

Orzo with Chickpeas, Zucchini and Feta

Orzo pasta tossed with zucchini, chickpeas, feta and basil with a lemon-kissed dressing. You can eat it warm or cold, as a side or a main, for dinner, lunch or a midnight snack. The bright, tangy flavors will have you coming back for more.

There’s a subtle hint of lemon with a bite from the feta and the nuttiness of the chickpeas surrounded on all sides by chewy pasta. The bonus being you can build on this and toss more stuff in. Cooked shrimp or chicken, capers or sun-dried tomatoes, olives. Whatever you happen to have on hand or are in the mood for.

When this is around it’s all I want to eat. A bowl full of happiness. I can’t even look at any other food.

I’m totally OK with that.

Zucchini Chickpea & Feta Orzo

Orzo with Chickpeas, Zucchini and Feta

Rating: 51

Yield: serves 4 as a side dish

Orzo with Chickpeas, Zucchini and Feta

Orzo pasta tossed with zucchini, chickpeas, feta and basil with a lemon-kissed dressing.


2 medium zucchini, cut into matchsticks with seeds removed
salt and pepper, to taste
1 cup orzo
1 (15-ounce) can chickpeas, drained and rinsed
1/2 cup crumbled feta cheese
1 teaspoon fresh-squeezed lemon juice
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons fresh basil or parsley, finely chopped


  1. Place the zucchini in a large colander set over a bowl and toss with about 1/2 teaspoon salt. Refrigerate and allow excess water to drain out 20 minutes or up to 1 hour.
  2. Cook the orzo according to package directions. Drain and add back to the same warm pan with the zucchini and chickpeas. Put a lid on it and let it sit while you make the dressing.
  3. Whisk the lemon juice, vinegar and mustard together in a small bowl. Then slowly drizzle in the olive oil while whisking until well combined.
  4. Add the feta, basil and the orzo/zucchini/chickpeas to a large bowl along with half the dressing. Toss gently and add more dressing as needed. Season to taste with salt and pepper. Serve at room temperature or chilled. Best eaten the same day it's made.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved


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  1. says

    What interesting combination of ingredients :) I’ve never tried feta with chickpeas, this idea teases my curiosity very much. I like the lemon addition too, it gives a fresh and aromatic flavor. Bye dear, have a good week

  2. says

    looks delicious. I would probably throw in some chicken , my family wont eat unless there is some form of meat or fish :), have a nice weekend

  3. says

    We’ve recently become totally enamored with orzo, and given that this pasta salad is full of some of our favorite flavors (i.e. feta), I think it must be made!

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