When life gets busy and we need a quick feel-good dinner, a sheet pan of roasted cauliflower and chickpeas is one of our family’s go-to starting points. But this particular combo that we improvised recently ended up being such a winner that I had to share it with you. ♡

It was inspired by this roasted cauliflower and chickpeas recipe that caught my eye on Pinterest. We happened to be craving Mexican-inspired flavors that night, so I followed a similar formula but tossed the cauliflower and chickpeas with a zesty blend of chili powder, cumin, garlic and smoked paprika. Then we added some protein-packed pepitas, lots of cilantro and extra lime juice to the marinated red onion mixture and finished everything up with some slices of creamy avocado. And in about 45 minutes, this vibrant, flavor-packed, nourishing quinoa salad was ready to enjoy.

The lime juice adds a bright, tangy kick that really brings everything to life, while the warm, earthy, chili spices make the dish feel so rich and satisfying. We kept our bowls plant-based, but this recipe would also be fantastic with grilled chicken, shrimp, or a sprinkle of crumbled cheese. And if you happen to have other roast-friendly veggies hanging around, feel free to toss them on the sheet pan too.

However you make it, this is one of those easy, endlessly customizable recipes that you’ll want to keep on repeat. So the next time you’re craving a cozy bowl of veggies and quinoa, I hope you’ll give this one a try!

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New quick and easy lunch idea coming your way! ♡

This zesty chickpea tuna salad has been on repeat here in our house lately and for good reason — it’s full of protein, quick and easy to make, and bursting with fresh and vibrant flavors. Just start with a simple base of canned tuna and hearty chickpeas, add in some fresh crisp cucumber, red onions and dill, toss in your favorite toasted nuts, and round things out with a sprinkling of tangy feta cheese. Then whip up a quick batch of lemon-tahini dressing, which brings everything together with its zippy, nutty flavors. It’s one of those salads that tastes refreshingly light and bright, while still being hearty enough to power you through the day.

Serve it up with your favorite sourdough or multigrain bread, pile it into lettuce cups, wrap it in a high-protein tortilla, serve it with pita chips for dipping, or just grab a fork and bowl and dive on in. However you serve it, I think you’re going to love this tuna salad!

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The new year is off to a snowy start here in Kansas City with an epic blizzard that has kept us snowed in for the past two days — perfect soup weather! ♡

Yesterday, I whipped up this easy black bean soup recipe that I’ve turned to dozens of times over the years. It’s one of those easy-to-improvise, pantry-friendly, surprisingly-flavorful recipes that always hits the spot. Just grab some canned beans, chop up and sauté whatever veggies are currently in the crisper drawer, simmer everything together in a flavorful broth seasoned with garlic, spices and fresh lime juice. Then pile on your favorite toppings and enjoy!

With less than 5 minutes of prep and a cook time under 30 minutes, this naturally gluten-free and vegan soup is as easy as it is satisfying. The perfect choice for a snow day or anytime you’re craving a hearty, feel-good, protein-packed soup. Let’s make a batch!

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Last winter, my friend Erin invited us over on a chilly evening for steaming bowls of vegetarian pozole — and I haven’t stopped craving it since. ♡

By contrast to traditional Mexican pork pozole, which is made with whole dried chiles and pork and slow-simmered for hours, this vegetarian (also vegan) version comes together in just 30 minutes thanks to a handful of non-traditional shortcuts. First, we’ll pop open a few cans of beans (I like a mix of pinto and white beans) to serve as our main protein source. Second, instead of reconstituting and blending whole dried chiles to season the broth, we’ll save time by using a rich blend of dried spices. And for the final flavor boost, we’ll add in a cup of salsa verde, which adds tangy, smoky depth to the broth. Each spoonful is bursting with savory, smoky, earthy, spicy, rich flavors — guaranteed to warm you up through and through.

I will note that the recipe as written here is definitely on the spicier side, so if you’re sensitive to heat, please see the notes below about how to tone it down. (Or if you love a spicy soup, you can always amp things up!) And definitely do not skip the traditional pozole toppings — crisp cabbage, creamy avocado, crunchy radishes, and zesty cilantro perfectly balance the hearty flavors and textures of this soup.

Ready for a cozy bowl of vegetarian pozole? Let’s do it.

Vegetarian Pozole Recipe | 1-Minute Video

Vegetarian Pozole Ingredients

Here are a few notes about the vegetarian pozole ingredients that you will need to make this recipe:

• Beans: A few simple cans of beans serve as our hearty, creamy, plant-based protein for this vegetarian pozole. I used a mix of pinto and white (Great Northern) beans here, but feel free to mix in black beans, chickpeas, or whatever other legumes you prefer.
• Hominy: A key ingredient in traditional pozole, hominy adds its distinctive chewy texture and light nutty flavor to the soup. You can typically find canned hominy in the canned vegetable section or Mexican section of the grocery store.
• Veggies: We’ll use a mix of sautéed onion, poblano pepper, and garlic as our base veggies for the soup, adding savory earthiness with a bit of heat to the broth. If you are sensitive to spice, I recommend swapping in a bell pepper in place of the poblano, which will have a milder flavor.
• Seasonings: This recipe takes the shortcut of using dried seasonings (rather than working with whole dried chiles) to season the broth, including a mix of ancho chili powder, chili powder, dried oregano, ground cumin, fine sea salt and black pepper.
• Vegetable broth: We’ll use vegetable broth to add another layer of savory flavor to the soup.
• Salsa verde: Mexican salsa verde is another powerhouse ingredient that adds rich seasoning to the broth. Feel free to use whichever brand of salsa verde that you love best, keeping in mind that some brands are considerably spicier than others.
• Lime juice: A generous squeeze of fresh lime juice brightens up the soup and balances out all of the other earthy flavors with a pop of tangy flavor.
• Toppings: Finally, don’t be shy with the toppings here! I recommend a mix of chopped cilantro, crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream.

Recipe Variations

Here are a few more variations that you’re welcome to try with this vegetarian pozole recipe:

• Add extra veggies: Add extra soup-friendly veggies, such as butternut squash, cabbage, carrots, cauliflower, corn, mushrooms, sweet potatoes or zucchini.
• Add extra greens: Add extra greens, such as chopped fresh kale or baby spinach.
• Add tortillas: Add crispy tortilla strips to the soup, as you would in sopa azteca (tortilla soup).
• Add cheese: Add your favorite Mexican melting or crumbled cheese to the soup.

More Vegetarian Soup Recipes

Looking for more easy vegetarian soup recipes to try? Here are a few of our favorites:

• Sopa Azteca (Tortilla Soup)
• Sopa de Ajo (Garlic Soup)
• Extra-Veggie Vegetarian Chili
• Cozy Autumn Wild Rice Soup

Vegetarian Pozole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Ali

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Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 large poblano pepper, cored and diced
• 4 cloves garlic, minced
• 2 teaspoons each: ancho chili powder, chili powder, ground cumin
• 4 cups vegetable broth
• 2 (15-ounce) cans black, pinto or white beans, rinsed and drained (I used one can pinto and one can Great Northern beans)
• 1 (30-ounce) can hominy, rinsed and drained
• ¾ cup (6 ounces) salsa verde
• 1 teaspoon dried oregano
• 2 tablespoons freshly-squeezed lime juice
• fine sea salt and freshly-ground black pepper
• toppings: chopped cilantro, crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream

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Instructions

1. Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, ancho chili powder, chili powder, cumin and sauté for 2 minutes, stirring frequently.
2. Simmer. Add the vegetable broth, beans, hominy, salsa verde, oregano and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 10 minutes.
3. Finish. Stir in the lime juice until combined. Taste and season with salt and pepper, or any additional spices that you might like, to taste.
4. Serve. Serve immediately, garnished with all of your favorite toppings, and enjoy!

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Equipment

Ancho Chili Powder

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Chili Powder

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Ground Cumin

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Crispy black bean tacos are always a winner…but let’s sneak some extra veg in there too! ♡

This simple recipe has become a favorite vegetarian dinner here in our house, especially on busy weeknights. Just sauté up a quick and zesty taco filling with zucchini, black beans and seasonings. Fold the tortillas up with the filling and cheese and cook in the same pan until perfectly crispy and melty. Blend up a refreshing avocado salsa verde for dipping. And then dive on in.

These crispy tacos are nothing fancy, but they are super flavorful and crunchy and hit the spot every time. And I love that they’re a low-cost, protein-packed, gluten-free, meatless option that comes together easily in less than 45 minutes (or less if you’re moving quickly!). So the next time you’re craving tacos, grab some black beans and zucchini and let’s make some vegetarian tacos together!

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“Marry me” chicken recipes have been flooding the internet over the past few years, and with good reason — a pan full of creamy, sun-dried tomato and basil chicken can’t help but be a winner! Here in our house, though, I wanted to make a version that my vegetarian husband and pasta-loving toddler could enjoy too. Thus, this orzo and chickpeas dish was born. ♡

It’s basically just a “marry me” take on our family’s favorite lemony spiced orzo and chickpeas recipe. But this time, of course, made with tangy sun-dried tomatoes, a garlicky creamy broth, loads of fresh basil and a generous shower of Parmesan, all simmered together with perfectly chewy al dente pasta and protein-packed chickpeas. It’s a one-pot, 30-minute dinner that the whole family adores. And I’m pretty sure even all of the omnivores out there won’t miss the chicken!

That said, meals like this one are inherently customizable. So if you feel like adding in an additional protein (such as Italian sausage, shrimp, salmon or chicken), it would be quite easy to do. Or there are all sorts of other veggies and add-ins that could be delicious mixed in too. However you approach this one, the basic formula is famously so good that it will want to make everyone want to marry the cook. So…get ready to fall in love! ;)

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If you were to drop by our house at any point during the year and take an impromptu peek in our fridge, I can pretty much guarantee that you would always be greeted with an impressive amount of carrots.

Carrots with hummus are my husband’s all-time favorite snack, and he regularly swings by Costco to buy huge bags of organic carrots in bulk just to be sure that we never (heaven forbid) accidentally run out. So it’s a given that I’m always set to go whenever a soup recipe calls for a few carrots for mirepoix…or, hey, two pounds of carrots for this roasted carrot soup!

We love this soup in our house because it’s easy to make with a short list of healthy ingredients, including a full pan of carrots that are roasted until perfectly caramelized in the oven and puréed with creamy tahini, veggie broth, lemon juice, and a few simple seasonings. But the best part of this recipe is arguably the za’atar chickpeas that roast alongside the carrots to crispy, earthy, savory perfection. They’re meant to serve as a crunchy topping for the soup, but at least half of the pan typically disappears in our house before they make it to the soup — they’re too irresistible!

We love serving this soup with a big loaf of crusty sourdough or a simple green salad, but go with whatever sounds good. Let’s make some carrot soup!

Roasted Carrot Soup with Za’atar Chickpeas Recipe | 1-Minute Video

Roasted Carrot Soup Ingredients

Here are some brief notes about the roasted carrot soup ingredients that you will need to make this recipe:

• Carrots: We’ll use a full two pounds of carrots for this recipe, which roast up to provide a naturally sweet and hearty base for the soup. Be sure to cut the carrots into evenly-sized pieces (I recommend diagonal slices for maximum caramelization) so that they will roast evenly.
• Tahini: This sesame paste adds a deliciously nutty, savory and creamy element to the soup.
• Lemon juice: I recommend a generous squeeze of fresh lemon juice to finish the soup, whose zing helps to balance the sweetness of the carrots and the richness of the tahini.
• Aromatics: A simple mix of sautéed chopped onion and garlic will serve as our base aromatics for this soup.
• Seasonings: Earthy ground cumin is our main seasoning here, which always pairs so deliciously with carrots, then don’t forget to season the soup as needed with fine sea salt and freshly-ground pepper as well.
• Veggie broth: I recommend a good-quality vegetable broth to use as the liquid base for the soup. (I love Trader Joe’s organic veggie broth.)
• Za’atar roasted chickpeas: We will also roast up a batch of crispy za’atar chickpeas alongside the carrots, which add protein and earthy flavor to the soup and are simple to make with olive oil, za’atar and fine sea salt.
• Toppings: I enjoy topping this soup with a swirl of plain yogurt, finely-chopped fresh cilantro and extra za’atar, but feel free to use whatever toppings you love best.

Recipe Tips

Full instructions for how to make roasted carrot soup are included in the recipe below, but here are a few extra tips to keep in mind:

• Thoroughly dry the chickpeas before seasoning. In order for the chickpeas to be as crisp as possible, it’s essential to thoroughly pat them dry (either with a clean kitchen towel or paper towels) before tossing them with the oil and seasonings.
• Double-check the doneness of the carrots. We need the carrots to be nice and soft for them to blend well into a smooth and creamy consistency. So be sure to give them a quick check before removing them from the oven — they should mash easily with a fork.
• Adjust seasonings and texture to taste. This soup is quite flexible when it comes to seasonings and texture, so please feel free to add more tahini, cumin, or lemon juice to taste if you would like. And if the soup seems too thick, you can always add in some extra vegetable stock.

Recipe Variations

Here are a few variations that you’re welcome to try with this recipe:

• Add red lentils: Cook red lentils in the broth while the carrots roast and purée into the soup for extra protein. (You will need to add more broth and adjust the seasonings.)
• Add extra roasted veggies: Roast some extra veggies in with the carrots, such as red bell peppers, sweet potatoes or cherry tomatoes.
• Add coconut milk or cream: For an even creamier soup, add in some coconut milk or heavy cream to taste. (You may need to adjust the seasonings accordingly.)
• Use different seasonings or mix-ins: There are so many different directions you could go with the seasonings and add-ins here, so feel free to get creative! You could mix in everything from grated fresh ginger to miso paste, basil pesto, citrus zest/juice,

More Vegetarian Soup Recipes

Looking for more creamy vegetable soup recipes to try? Here are a few of our favorites:

• Lightened-Up Broccoli Cheese Soup
• Butternut Squash Soup
• Lemony Lentil Soup
• Creamy Vegetable Soup
• Roasted Tomato Soup
• Sesame Ginger Roasted Cauliflower Soup

Roasted Carrot Soup with Za’atar Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 35 mins
• Total Time: 55 mins
• Yield: 4 to 6 servings 1x

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Ingredients

Carrot Soup Ingredients:

• 2 pounds carrots, sliced diagonally to 1” thickness
• 2 tablespoons olive oil, divided
• fine sea salt and freshly-ground black pepper
• 1 large white onion, diced
• 5 cloves garlic, minced
• 1 teaspoon ground cumin
• 6 cups vegetable stock
• 1/3 cup tahini
• 2 to 4 tablespoons freshly-squeezed lemon juice
• toppings: plain yogurt (or dairy-free yogurt), finely-chopped fresh cilantro or extra za’atar

Roasted Za’atar Chickpeas Ingredients:

• 1 (15-ounce) can chickpeas, rinsed, drained and thoroughly patted dry
• 1 tablespoon olive oil
• 1 tablespoon za’atar seasoning
• 1 teaspoon fine sea salt

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Instructions

1. Roast the carrots. Heat oven to 400°F. Line a large baking sheet with parchment paper. Place the carrots on the baking sheet, drizzle evenly with 1 tablespoon oil, and toss briefly to evenly coat. Spread the carrots out in an even layer and season generously with salt and pepper. Place on the middle baking rack and bake for 30-40 minutes until the carrots are soft and lightly caramelized around the edges.
2. Roast the chickpeas. Line a (separate) small rimmed baking sheet with parchment paper. Make sure the chickpeas are as dry as possible, discarding any extra skins that may have patted loose, then spread the chickpeas out on the baking sheet. Drizzle evenly with the olive oil and toss until evenly coated. Then sprinkle evenly with the za’atar and salt. Place on the lower baking rack and bake for 30 minutes (simultaneously with the carrots), pausing to shake the pan at the halfway point so that the chickpeas will cook evenly, then transfer the baking sheet to a wire cooling rack until ready to serve.
3. Sauté. Meanwhile, heat the remaining tablespoon of oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic and cumin and sauté for 2 minutes, stirring frequently. Add the vegetable stock and stir to combine. Continue cooking until the broth reaches a simmer. Reduce heat to low, cover, and simmer until the carrots are ready to go.
4. Blend. Once the carrots are ready, add them to the broth and simmer for 5 minutes. Add the tahini and lemon juice and stir to combine. Use an immersion blender to purée the soup until it is silky smooth, adding in extra vegetable stock if needed to thin out the consistency. 
5. Season. Taste and season with additional salt, pepper, lemon juice and/or tahini as needed.
6. Serve. Serve warm, garnished with the crispy chickpeas and any additional toppings that you would like, and enjoy!

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Equipment

Tahini

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Half Sheet Pan

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Hands-down my favorite easy dinner recipe that I’ve made so far this year. ♡

The elements to build these bowls are quite simple — a big pan of roasted sweet potatoes and chickpeas tossed with zesty seasoning, a quick batch of garlicky sautéed spinach, creamy slices of avocado, a bed of brown rice and your choice of toppings. But when layered together and tossed with my favorite 4-ingredient chipotle tahini dressing (which some of you might remember from this salad recipe that I shared last year), I’m telling you, these bowls are beyond delicious!

They’re perfectly balanced with a mix of zesty, smoky, tangy, creamy and fresh flavors. They happen to be naturally gluten-free and vegan, and made with nutrient-rich ingredients that are filling without weighing you down. They are easy to customize with whatever extra veggies you might have on hand, or even serve for breakfast with an egg on top. And that dressing — oh, that magical dressing — is certain to win a spot on your regular recipe rotation if it’s not there already.

We’re already such big fans of this recipe here in our home, so I hope you’ll give it a try soon too!

Roasted Sweet Potato and Chickpea Bowls Recipe | 1-Minute Video

Recipe Ingredients

Here are a few quick notes about the roasted sweet potato and chickpea bowl ingredients that you will need to make this recipe:

• Chipotle tahini dressing: This dreamy dressing is made with a simple 4-ingredient mix — tahini (for nutty creaminess), lime juice (for tangy, bright flavor), maple syrup (to sweeten) and chipotle in adobo (for smoky heat), plus some water to thin things out. Feel free to adjust the amount of any of these ingredients to taste.
• Sweet potatoes: Nutrient-rich sweet potatoes serve as the hearty vegetable base for these bowls. No need to peel them, unless you would like. Simply dice into 1/2-inch cubes and toss with the chickpeas, oil and seasonings. Or to save time, you’re welcome to use frozen diced sweet potatoes too.
• Chickpeas: A can of chickpeas adds extra protein to these bowls and a delicious bit of crunch! In order to make the chickpeas as crispy as possible, it’s important to rub them with a clean kitchen towel (or a paper towel) after rinsing and drying them to try and remove any excess moisture. Then toss with the oil, sweet potatoes and chickpeas as directed.
• Seasonings: I recommend a zesty mix of chili powder, ground cumin, garlic powder, sea salt and black pepper to season the sweet potatoes and chickpeas. You’re welcome to add some cayenne in there too if you prefer more heat!
• Sautéed spinach: Fresh baby spinach is sautéed with olive oil, onion, and garlic. So simple yet just perfect!
• Avocado: Ripe avocado adds delicious flavor and creamy texture to these bowls, to balance out the other ingredients. Alternately, feel free to add in a scoop of guacamole if you happen to have a batch on hand.
• Rice or grains: I recommend either cooked brown rice, farro or quinoa to provide the hearty base for these bowls. If you’re in a hurry, feel free to use pre-cooked frozen or packaged rice available now in most stores.
• Toppings: Finally, have fun with the toppings here! I highly recommend a generous sprinkling of at least a few of the following – chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese.

Recipe Tips

Full instructions for how to make these bowls are included in the recipe below, but here are a few extra tips to remember!

• Dry the chickpeas before roasting. In order to help the chickpeas have the crispiest texture possible, be sure to pat them dry with a clean kitchen towel or paper towel after they have been rinsed and drained.
• Roast the sweet potatoes and chickpeas in an even layer. This will help them to cook and crisp up evenly instead of steam. Feel free to use two different baking sheets if your batch does not fit on one.
• Don’t overcook the spinach. Once you add the spinach to the sautéed garlic and onions, it will cook quite quickly. So just toss it a few times with tongs until it has wilted, then remove from heat and it will be ready to go.
• Be generous with your toppings. The more the merrier, IMO, when it comes to these bowls. ♡

Recipe Variations

Here are a few other fun variations that you’re welcome to try with these chickpea bowls:

• Use different veggies. These bowls will work with nearly any roasting-friendly vegetables, so feel free to add in whatever you have on hand (adjusting the amount of seasonings, if needed). Some ideas could include asparagus, bell peppers, broccoli, Brussels sprouts, carrots, cauliflower, cherry tomatoes, red onions or zucchini.
• Use different greens. Use kale, collard greens or Swiss chard in place of the baby spinach.
• Add beans. Add a scoop of your favorite beans, such as black beans or pinto beans.
• Add eggs. Add scrambled or fried eggs for extra protein.

More Healthy Bowls To Try!

Looking for more feel-good bowls and salad recipes to try this season? Here are a few of our faves:

• Winter Farro Salad Bowls
• Crumbled Falafel Bowls
• Tuna Avocado Brown Rice Bowls
• Greek Salmon Salad Bowls
• Korean Steak Bowls

Roasted Sweet Potato and Chickpea Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 14 reviews

• Author: Ali
• Prep Time: 20 mins
• Cook Time: 30 mins
• Total Time: 50 mins
• Yield: 3 to 4 servings 1x

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Description

These zesty roasted sweet potato and chickpea bowls are layered with sautéed spinach and brown rice and tossed with my favorite 4-ingredient chipotle tahini dressing. Naturally gluten-free and vegan too.

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Ingredients

Bowl Ingredients:

• 1 1/2 pounds sweet potato, diced into 1/2-inch cubes
• 1 (15-ounce) can chickpeas, rinsed, drained and patted dry
• 2 tablespoons olive oil, divided
• 2 teaspoons chili powder
• 1 teaspoon each: ground cumin, garlic powder
• fine sea salt and freshly-ground black pepper
• half of a small white onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 5 ounces baby spinach
• 4 cups cooked brown rice, farro or quinoa
• 1 ripe avocado, thinly sliced
• toppings: chopped fresh cilantro, hemp hearts, pepitas, and/or cotija cheese

Chipotle Tahini Dressing

• 1/2 cup water
• 1/4 cup tahini
• 2 tablespoons lime juice
• 1 to 2 teaspoons maple syrup
• 1 large chipotle in adobo sauce (plus 1 teaspoon adobo sauce)

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Instructions

1. Prep the oven and baking sheet. Heat oven to 425°F. Line a large baking sheet with parchment paper.
2. Roast the sweet potatoes and chickpeas. Add the sweet potatoes and chickpeas to a large mixing bowl. Drizzle evenly with 1 tablespoon of oil and sprinkle evenly with the spices. Toss until combined. Spread the mixture out on the prepared baking sheet in a single layer, then season generously with salt and pepper. Bake for 30 minutes or until the potatoes are tender and the chickpeas are lightly crispy, then transfer the baking sheet to a wire rack.
3. Make the dressing. Add all of the dressing ingredients to a blender and purée until smooth. Taste and season with salt and pepper or additional lime juice if needed.
4. Sauté the spinach. Heat the remaining 1 tablespoon of oil to a large sauté pan over medium-high heat. Add the onion and sauté for 4-5 minutes, stirring occasionally, until softened. Add the garlic and sauté for 1 minute, stirring occasionally. Add the spinach and a generous pinch of salt and pepper and cook, tossing frequently, until wilted. Remove from heat.
5. Serve. Portion the cooked rice, roasted sweet potatoes and chickpeas, sautéed spinach and a few avocado slices in each serving bowl. Drizzle with the dressing then add your desired toppings. Serve and enjoy!

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A new favorite 1-pan, 10-ingredient, 30-minute meal here in our house. ♡

Orzo and chickpeas are simmered in a golden broth with turmeric, cumin, onion, garlic, lemon zest and a hint of hot chili flakes until tender. Then just wilt in a few handfuls of baby spinach, add one final big splash of lemon juice, and sprinkle on some fresh cilantro (if that’s your thing). And this gorgeous, flavorful, simple dinner will be ready to serve in no time!

We’ve enjoyed serving this one on its own for a simple vegetarian dinner, or adding some pan-seared salmon or shrimp on the side. Or we’ve found that this recipe also tastes just as delicious served cold as a pasta salad, making it a great option for picnics, potlucks, or grill nights this time of year.

However you serve these orzo and chickpeas, I hope you love them as much as we do!

Lemony Spiced Orzo and Chickpeas Ingredients

Here are a few brief notes about the ingredients you will need to make this orzo and chickpeas recipe:

• Orzo: The lovely al dente texture of orzo pairs beautifully with the chickpeas and soaks up all of that deliciously spiced broth while cooking. I love using orzo in this dish because it cooks quickly, but you’re welcome to substitute in any other small pasta shape that you may have on hand.
• Chickpeas: A can of chickpeas adds delicious nutty flavor, creamy texture, and extra protein to this dish.
• Greens: We love stirring in a few handfuls of fresh baby spinach or chopped kale at the end for an extra pop of color and nutrients. The hot orzo and chickpeas will wilt the greens after just a minute or so of stirring.
• Lemon: Fresh lemon brightens up the flavor of this dish and its tanginess perfectly balances the warmth of the spices. We’ll use both the zest and juice of one small lemon to maximize its flavor.
• Onion and garlic: Fresh onion and garlic serve as our base aromatics in this recipe, which we will sauté in a drizzle of olive oil.
• Spices: A simple blend of ground turmeric, ground cumin, and crushed red pepper flakes add a delicious earthiness, rich golden color, and subtle hint of heat to the orzo and chickpeas. Don’t forget to also taste and season the dish before serving with sea salt and freshly-ground black pepper.
• Broth: We typically use vegetable broth to cook the orzo, but chicken broth could work as a substitute too.
• Cilantro: Finally, we love topping this dish with a generous sprinkling of chopped fresh cilantro. But if cilantro isn’t your thing, chopped fresh chives, mint, or parsley would be delicious too, or you could just skip the extra herbs all together.

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I’m officially declaring this our family’s house salad of the summer. ♡

We’ve been making this salad on repeat lately and simply cannot get enough of its refreshing, zesty, Middle Eastern-inspired blend of ingredients. Crisp Romaine provides the perfect bit of structure and crunch, chickpeas lend a hearty dose of creaminess and protein, chopped Medjool dates add a surprising pop of caramel, loads of fresh mint brightens everything up, ripe avocado brings the creaminess, and an irresistibly zesty lemony za’atar shallot vinaigrette brings it all together. It’s wonderfully light and summery and bursting with fresh flavors. I know you’re going to love it!

This salad is definitely hearty enough to stand on its own if you would like to serve it as an entrée. Or it could also pair deliciously with any number of proteins (such as chicken, steak, salmon or shrimp) or cheeses (such as tangy feta or grilled halloumi). All of the ingredients here also happen to be naturally gluten-free, vegan and naturally-sweetened, which came in especially helpful when I recently served this salad to a large gathering of friends with a wide range of dietary needs. Everyone gave it rave reviews and asked for the recipe, which I always consider the best compliment. So without further ado, here it is!

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