Lemon Mustard Chickpeas & Orzo
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This Lemon Mustard Chickpeas & Orzo recipe is the perfect skillet dinner. Simple flavors like mustard, lemon juice & fresh herbs bring this one together!
Make something bright and fresh with this Lemon Mustard Chickpeas & Orzo recipe! Everything is cooked in one pot for easy clean-up. And this packs in lots of veggies and LOTS of delicious flavors. This is a great weeknight dinner and makes delicious leftovers for lunches!
here’s what you need
ingredients
- oil
- chickpeas
- mustard powder
- garlic powder
- onion powder
- salt & pepper
- chili powder
- yellow onion
- garlic
- carrots
- celery
- orzo
- dijon mustard
- whole grain mustard
- broth
- kale
- lemon zest & juice
- fresh herbs – I used parsley & basil
equipment
You just need a skillet!
Steps
step 1: crisp the chickpeas
Heat the oil in a skillet over medium heat. Add the chickpeas & dry seasonings to the pan and cook for 3-5 minutes, or until the chickpeas are crispy.
Add in the onion, garlic, carrots & celery and cook for an additional 5 minutes, stirring frequently.
step 2: add the orzo
Pour in the orzo, mustards, broth & kale and bring to a boil. Lower the heat, cover and simmer for 20 minutes.
Remove the lid, stir the orzo and check to make sure it is cooked through. If not, cover with the lid for 5 more minutes.
step 3: serve
Once the orzo is cooked, add the lemon zest & juice and the herbs. This last step is what makes the dish! The lemon & herbs add so much brightness to this meal!
Spoon the orzo & chickpeas onto plates and top with more fresh herbs.
I like to have some crusty bread on the side for dipping! Because who can say no to some delicious bread?!
tips & tricks
You can sub white rice, I would just use 2 cups of broth instead.
You can sub the kale for spinach or mustard greens!
This is a great recipe for meal prep! Add the cooked orzo to individual containers for easy lunches!
need more recipe inspo? check these out:
Lemon Mustard Chickpeas & Orzo
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 15-ounce can chickpeas drained & rinsed
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder optional
- 1/4 teaspoon salt plus more to taste
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/2 cup carrots peeled and chopped
- 1/2 cup celery chopped
- 1 cup orzo dry
- 1 tablespoon dijon mustard
- 1 tablespoon whole grain mustard
- 2.5 cups broth I used vegan chicken broth
- 1 cup kale ripped in bite-sized pieces
- 1 lemon zest & juice
- 1/4 cup fresh herbs I used parsley & basil
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the chickpeas & dry seasonings to the pan and cook for 3-5 minutes, or until the chickpeas are crispy.
- Add in the onion, garlic, carrots & celery and cook for an additional 5 minutes, stirring frequently.
- Pour in the orzo, mustards, broth & kale and bring to a boil. Lower the heat, cover and simmer for 20 minutes.
- Remove the lid, stir the orzo and check to make sure it is cooked through. If not, cover with the lid for 5 more minutes.
- Once the orzo is cooked, add the lemon zest & juice and the herbs. Stir to combine, taste and adjust the seasonings as needed.
- Spoon onto plates and top with more fresh herbs.
Video
Notes
- You can sub white rice, I would just use 2 cups of broth instead.
- You can sub the kale for spinach or mustard greens!
- This is a great recipe for meal prep! Add the cooked orzo to individual containers for easy lunches!
Beautiful flavors. An excellent recipe- thank you! Did use barley because that’s what I had on hand. Turned out nice and hearty.
I assembled the herbs before cooking, as well as the mustards and lemon/zest.
Thanks so much Angie – and barley sounds like a great swap!
Delicious! I might add more kale next time…but the flavors were spot on!
Thanks so much Lynda! And you can’t go wrong with more greens!