Description
Roasted zucchini slices caramelize at high heat, blending with al dente orzo, briny chickpeas, and crumbly feta. A squeeze of lemon and parsley adds fresh zing, making each mouthful a satisfying medley of textures and flavors.
Ingredients
- 2 cups orzo
- 1 pound zucchini
- 15 ounce can chickpeas
- 4 ounces feta cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic
- 1/4 cup fresh parsley
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Slice zucchini into half-moons and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer on the prepared sheet.
- Roast zucchini until tender and lightly browned, about 15–20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook orzo according to package directions until al dente, then drain.
- In a large bowl combine cooked orzo, roasted zucchini, chickpeas, minced garlic, lemon juice, remaining 1 tablespoon olive oil, red pepper flakes, and chopped parsley.
- Crumble feta over the mixture and gently toss to combine. Adjust seasoning with additional salt and pepper if needed.
Notes
- Salad can be served warm or chilled, making it versatile for any meal.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Substitute summer squash or add cherry tomatoes for extra color and flavor.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.