Lemon Mustard Chickpeas & Orzo
This Lemon Mustard Chickpeas & Orzo recipe is the perfect skillet dinner. Simple flavors like mustard, lemon juice & fresh herbs bring this one together!
Equipment
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
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!
Nutrition
Calories: 349kcal | Carbohydrates: 54g | Protein: 13g | Fat: 10g