halfbakedharvest4.3
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!
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
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!
cornstarch3 tablespoonschickpeas (drained and patted dry)2 (16 ounce) cansfresh thyme (or 2 teaspoons dried thyme)2 tablespoons
Nutrition Facts
calories
813 kcal
serving Size
1 serving
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