Introduction

Imagine a dish that transports you straight to the sun-drenched shores of the Mediterranean with every forkful. That’s exactly what our Creamy Lemon-Herb Orzo with Roasted Mediterranean Veggies & Chickpeas offers! This vibrant, wholesome, and incredibly flavorful recipe brings together tender orzo pasta, perfectly roasted seasonal vegetables, and protein-packed chickpeas, all enveloped in a bright, zesty lemon-herb sauce. It’s a symphony of textures and tastes that will delight your palate and leave you feeling nourished.

This dish is not only a feast for the senses but also a breeze to prepare. Whether you’re a seasoned chef or a kitchen novice, you’ll find the steps straightforward and rewarding. It’s the perfect weeknight dinner solution or an impressive dish to share with friends and family. Get ready to fall in love with plant-based eating all over again!

Why You’ll Love This Recipe

• Wholesome & Nutrient-Rich: Packed with fiber from veggies and chickpeas, and healthy fats.
• Bursting with Flavor: Fresh lemon, aromatic herbs, and savory roasted vegetables create a delightful taste profile.
• Quick & Easy: Simple steps make it ideal for weeknight dinners, ready in under an hour.
• Customizable: Easily adapt with your favorite seasonal vegetables or dietary preferences.
• Family-Friendly: A delicious and comforting meal that even picky eaters will enjoy.
• Great for Meal Prep: Stores well in the fridge, making it perfect for healthy lunches throughout the week.

Ingredients

For the Roasted Vegetables & Chickpeas:

• 1 (15-ounce / 425g) can chickpeas, rinsed, drained, and patted dry
• 1 red bell pepper, deseeded and chopped into 1-inch pieces
• 1 yellow bell pepper, deseeded and chopped into 1-inch pieces
• 1 zucchini, trimmed and chopped into 1-inch pieces
• 1 pint (about 2 cups / 340g) cherry tomatoes
• 1/2 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Creamy Lemon-Herb Orzo:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 1/2 cups (280g) orzo pasta
• 4 cups (960ml) vegetable broth
• 1/2 cup (120g) plant-based cream cheese (dairy-free)
• 1/4 cup fresh lemon juice (from about 1-2 lemons)
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste

For Garnish:

• 2 tablespoons toasted pine nuts
• Extra fresh dill or parsley, chopped

Instructions

1. Preheat Oven & Prep Veggies: Preheat your oven to 400°F (200°C). On a large baking sheet, combine the rinsed chickpeas, bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with 2 tablespoons olive oil, sprinkle with dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat.
2. Roast Vegetables: Spread the vegetables and chickpeas in a single layer. Roast for 25-30 minutes, or until the vegetables are tender-crisp and slightly caramelized, and the chickpeas are lightly browned. Toss halfway through.
3. Sauté Aromatics: While the vegetables are roasting, heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Cook Orzo: Stir in the orzo pasta, tossing to coat it in the garlic oil. Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
5. Create the Creamy Sauce: Remove the pot from the heat. Stir in the plant-based cream cheese, fresh lemon juice, chopped dill, and chopped parsley. Mix until the cream cheese is fully melted and creates a creamy sauce that coats the orzo. Taste and adjust salt and pepper as needed.
6. Combine & Serve: Gently fold in the roasted vegetables and chickpeas into the creamy orzo. Serve immediately in bowls, garnished with toasted pine nuts and extra fresh herbs. Enjoy!

Nutrition Information

(Per serving, estimated based on 4 servings)

• Calories: 520 kcal
• Protein: 19g
• Fat: 18g
• Carbohydrates: 72g
• Fiber: 12g

Serving Suggestions

• Pair with a simple side salad dressed with a light vinaigrette.
• Serve alongside warm crusty bread for dipping into the creamy sauce.
• Top with crumbled vegan feta cheese for extra tanginess.
• Enjoy as a complete meal on its own, hot or at room temperature.

Recipe Variations

• Gluten-Free: Use a gluten-free orzo or small pasta shape (like ditalini or risoni).
• Oil-Free: Sauté garlic in a splash of vegetable broth or water. Roast vegetables without oil, or use an air fryer.
• Nut-Free: Omit pine nuts or replace with toasted sunflower seeds or pumpkin seeds. Ensure your plant-based cream cheese is nut-free.
• High-Protein: Add a cup of cooked white beans (cannellini or navy beans) to the roasted vegetables.
• Different Veggies: Feel free to swap bell peppers for eggplant, asparagus, or broccoli florets.

Chef’s Tips

• Don’t Overcook Orzo: Orzo can become mushy if overcooked. Keep an eye on it and remove from heat once it’s al dente.
• Fresh Herbs are Key: While dried herbs can be used for roasting, fresh dill and parsley are crucial for the bright, vibrant flavor of the orzo sauce.
• Meal Prep Friendly: This dish keeps well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
• Taste as You Go: Always taste and adjust seasonings, especially salt, pepper, and lemon juice, to your preference.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 4
• Cuisine: Mediterranean
• Diet: Vegan

Keywords

vegan orzo, Mediterranean pasta, healthy plant-based, roasted vegetables, lemon herb sauce, chickpea recipe, easy vegan dinner, creamy pasta, meatless meal, dairy-free, one-pot pasta, healthy weeknight dinner