Mediterranean Creamy Lemon Ricotta Orzo with Garlic-Roasted Chickpeas
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3–4
This Mediterranean-inspired dish pairs creamy, zesty lemon ricotta orzo with crunchy garlic-roasted chickpeas. The orzo is rich and velvety, while the chickpeas provide a smoky, garlicky crunch. It’s a satisfying vegetarian meal that’s quick to make but packed with flavor.
Ingredients
For the Garlic-Roasted Chickpeas:
1 can (15 oz / 425 g) chickpeas, drained, rinsed, and patted dry
2 tbsp (30 ml) olive oil
½ tsp (2.5 g) garlic powder
¼ tsp (1 g) smoked paprika
Salt and pepper, to taste
For the Lemon Ricotta Orzo:
1 ½ cups (285 g) orzo pasta
2 cloves garlic, minced
¾ cup (180 g) ricotta cheese
1 tbsp (6 g) lemon zest
2 tbsp (30 ml) fresh lemon juice
½ cup (120 ml) vegetable broth or pasta water
2 tbsp (15 g) grated Parmesan cheese
Salt and pepper, to taste
Fresh basil or parsley, for garnish
Instructions
Roast the Chickpeas
Preheat oven to 400°F (200°C).
Toss chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper.
Spread in a single layer on a baking sheet and roast for 20–25 minutes, shaking halfway through, until crispy and golden. Set aside.
Cook the Orzo
Bring a large pot of salted water to a boil.
Cook orzo according to package instructions until al dente. Drain, reserving ½ cup of pasta water if needed.
Make the Lemon Ricotta Sauce
In a large pan over medium heat, sauté garlic in a small drizzle of olive oil for 1–2 minutes until fragrant.
Reduce heat to low. Stir in ricotta, lemon zest, lemon juice, vegetable broth or reserved pasta water, and Parmesan.
Season with salt and pepper, stirring until smooth and creamy.
Combine Orzo and Sauce
Add the cooked orzo to the pan and toss gently to coat in the lemon ricotta sauce. Heat for 1–2 minutes.
Serve
Divide orzo among plates or bowls.
Top with garlic-roasted chickpeas.
Garnish with fresh basil or parsley and serve immediately.
Tips
Crispier Chickpeas: For extra crunch, pat the chickpeas as dry as possible before roasting and don’t overcrowd the pan.
Even Cooking: Shake the baking sheet halfway through roasting to ensure they brown evenly.
Orzo Cooking Liquid: Reserve some pasta water to adjust the sauce consistency. It helps make the orzo creamier without thinning the flavor.
Ricotta Texture: For a silkier sauce, whisk the ricotta with a small amount of warm broth before adding it to the pan.
Garlic Flavor: Use fresh garlic in the sauce for a bright taste, but garlic powder works best on chickpeas for even roasting.
Serving Temperature: This dish is best served immediately, but leftovers can be gently reheated with a splash of broth to restore creaminess.
Variations
Add Veggies: Stir in sautéed spinach, kale, roasted red peppers, or sun-dried tomatoes for extra color and nutrition.
Cheese Swap: Substitute ricotta with cream cheese, mascarpone, or Greek yogurt for a different creamy texture.
Spice Kick: Add a pinch of red chili flakes to the chickpeas or orzo for a subtle heat.
Protein Boost: Toss in cooked chicken, shrimp, or tofu to make it a more substantial meal.
Nutty Crunch: Sprinkle toasted pine nuts, slivered almonds, or walnuts on top for added texture.
Herb Variations: Swap basil with parsley, dill, or mint for a fresh Mediterranean twist.
Q&A
Q: Can I make this dish ahead of time?
A: Yes. You can prepare the orzo and chickpeas separately and store them in airtight containers in the fridge for up to 2 days. Reheat the orzo gently with a splash of broth to maintain the creamy texture, and re-crisp chickpeas in the oven for 5–10 minutes at 375°F (190°C).
Q: Can I use canned chickpeas for convenience?
A: Absolutely. Just make sure to rinse and pat them dry before roasting so they crisp up properly.
Q: Can I make this gluten-free?
A: Yes. Swap the orzo for a gluten-free pasta or use small gluten-free grains like quinoa or rice.
Q: Can I reduce the calories or fat in the dish?
A: You can use part-skim ricotta or Greek yogurt instead of full-fat ricotta and reduce the olive oil slightly.
Q: Can this be vegan?
A: To make it vegan, use a plant-based ricotta or cashew cream, vegan Parmesan, and skip the cheese on top.
Nutrition
(per serving, serves 4) – approximate
Calories: 360–380 kcal
Protein: 14 g
Carbohydrates: 45 g
Fiber: 7 g
Sugar: 3 g
Fat: 14 g
Saturated Fat: 4 g
Sodium: 320 mg
Note: Nutrition values may vary depending on specific brands and ingredient amounts.
Conclusion
This dish balances creamy, zesty orzo with crunchy, flavorful chickpeas, offering a satisfying vegetarian Mediterranean meal. It’s versatile, easy to prepare, and packed with protein and fiber. Perfect for a weeknight dinner, meal prep, or even a lunch that feels special. The fresh herbs and lemon add brightness, while the roasted chickpeas provide texture, making every bite exciting.