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Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo | halfbakedharvest.com
4.31 from 342 votes
The Recipe

Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo

An easy meatless meal for any night of the week...a touch indulgent, but yet healthy too!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Calories 272 kcal

Ingredients

Basil Orzo

  • 1 cup dry orzo pasta
  • 1 tablespoon salted butter
  • 1/4 cup fresh basil, chopped, plus more for serving

Lemon Feta and Chickpeas

  • 1 (8 ounce) block feta cheese, patted dry, and sliced into 1/4 inch slices
  • 3 tablespoons cornstarch
  • 2 tablespoons plus 1/4 cup extra virgin olive oil
  • 2 (16 ounce) cans chickpeas drained and patted dry
  • 3 cloves sliced garlic and 1 clove grated garlic
  • 1/2 teaspoon smoked paprika
  • 1 pinch crushed red pepper flakes
  • kosher salt
  • 2 zucchini or yellow summer squash, thinly sliced
  • 2 tablespoons fresh thyme (or 2 teaspoons dried thyme)
  • zest and juice of 1 lemon
  • 1 tablespoons raw sesame seed
  • 1 cup plain Greek yogurt
  • 1/2 cup mixed tender herbs, such as mint, dill, and or cilantro

Instructions

  1. 1. Cook the orzo according to package directions, until al dente. Drain and toss with butter, basil, and a pinch of salt.

    2. Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the feta slices and toss to coat all sides. Heat a large, high sided skillet over medium heat. Add 2 tablespoons oil. Arrange the feta in a single layer and cook until golden, about 1 minute per side. Remove the feta from the skillet to a plate.

    3. To the skillet, add the remaining 1/4 cup oil, the chickpeas, 3 cloves sliced garlic, the paprika, and a pinch of red pepper and salt. Cook, stirring occasionally until the chickpeas are crisping, about 5 minutes. Add the zucchini, thyme, lemon zest, and sesame seeds. Cook another 5 minutes, until the zucchini is crisped on the edges. Remove from the heat.

    4. In a small bowl, stir together the yogurt, lemon juice, 1 clove grated garlic, and a pinch of salt.

    5. To serve, spread the yogurt in the bottom of a shallow bowl. Add the orzo, crispy feta, and chickpeas overtop. Serve topped with fresh herbs. Enjoy!

Recipe Notes

The crispy feta was adapted from The New York Times