Chickpea and Orzo Bowl with Goat Cheese, Roasted Veggies & Walnuts
This nourishing Mediterranean-inspired bowl combines hearty orzo pasta, roasted seasonal vegetables, creamy goat cheese, crunchy walnuts, and protein-packed chickpeas. It’s a wholesome and satisfying dish that works perfectly as a light lunch, dinner, or meal-prep option. The tang of goat cheese balances the sweetness of roasted veggies, while toasted walnuts add depth and crunch.
Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings:4
Ingredients
For the Roasted Veggies:
1 medium zucchini, sliced into half-moons
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, cut into wedges
2 small carrots, cut into sticks
2 tbsp olive oil
1 tsp dried oregano
½ tsp garlic powder
Salt & black pepper, to taste
For the Bowl:
1 ½ cups dry orzo pasta
1 can (15 oz / 400 g) chickpeas, rinsed and drained
¾ cup crumbled goat cheese
½ cup walnuts, toasted and roughly chopped
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
Dressing:
3 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey
Salt & black pepper, to taste
Instructions
Roast the Vegetables
Preheat oven to 400°F (200°C).
Toss zucchini, peppers, onion, and carrots with olive oil, oregano, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until caramelized and tender.
Cook the Orzo
In a pot of salted boiling water, cook orzo according to package directions until al dente (about 8–10 minutes).
Drain and drizzle with a little olive oil to prevent sticking.
Prepare the Dressing
Whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey, salt, and pepper.
Assemble the Bowl
In a large serving bowl, combine cooked orzo, chickpeas, roasted vegetables, and half of the dressing. Toss gently.
Top with crumbled goat cheese, walnuts, parsley, and basil.
Drizzle with remaining dressing before serving.
Notes & Tips
For extra flavor, roast the chickpeas with paprika and cumin for 15 minutes until crispy.
You can substitute feta cheese if goat cheese isn’t available.
Add leafy greens like arugula or spinach for freshness.
Works great warm or at room temperature, making it meal-prep friendly.
Frequently Asked Questions
Q: Can I make this vegan?
Yes — simply swap goat cheese with a vegan cheese or omit it and add avocado for creaminess.
Q: How long does it keep?
Store in an airtight container in the fridge for up to 3 days. Best enjoyed slightly warm or at room temperature.
Q: Can I use another grain?
Absolutely! Try couscous, quinoa, or farro instead of orzo.
Nutritional Information
Calories: 470
Protein: 15g
Carbs: 58g
Fat: 20g
Fiber: 9g
Sugar: 6g