Lemon Orzo Pasta tossed with sautéed Brussels sprouts, chickpeas, feta cheese, walnuts, and olives.
Course dinner, lunch, Salad
Cuisine Mediterranean, vegetarian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Equipment
Pot with lid
skillet
Ingredients
1cupdry orzo pasta
2tablespoonsgrapeseed oilor oil of choice
4cupsthinly sliced Brussels sprouts
1shallot,thinly sliced
1 ½cupscooked chickpeas
½cupwalnuts
½cuppitted kalamata olives(optional)
½cupcrumbled feta cheese(see note)
Salt and pepper
1tablespoonextra virgin olive oil
3tablespoonslemon juice
Optional for garnish:
Fresh oregano leaves
Chopped fresh parsley
Instructions
Add orzo to a pot of salted boiling water and cook 8 minutes, or until tender yet firm when bitten. Drain and set aside.
In the meantime, pour oil into a preheated skillet over medium heat. Add Brussels sprouts and shallot and cook 5 minutes, stirring often, or until Brussels sprouts are softened and beginning to brown. Stir in chickpeas, walnuts, olives (if using), and feta cheese. Stir in cooked orzo pasta and turn off the heat. Taste and season with salt and pepper as needed.
Transfer orzo mixture to a serving dish, drizzle with extra virgin olive oil and lemon juice, and toss gently to mix. Garnish with fresh oregano and parsley if desired.
Notes
Store leftovers in an airtight container and refrigerate up to 5 days.Vegan and dairy-free variation: Omit feta cheese or substitute tofu feta.