Lemon Asparagus Orzo One-Pot Meal

One pot, 5 ingredients, and 30 minutes are all you need to make this delicious vegan Lemon Asparagus Orzo with chickpeas. It's a complete meal on its own perfect for busy weeknights and make-ahead dinners.

Tender orzo pasta, buttery asparagus, and fresh lemon are a delightful combination. It's no wonder this easy meal is one of my favorite vegan asparagus recipes. And the addition of chickpeas (garbanzo beans) makes it a satiating complete meal.

While it's easy enough to prepare any night of the week, you can also make a batch on the weekend to enjoy for quick lunches and dinners since it reheats well.

Plus you can use this recipe as a guide for making your own version of lemony orzo with different vegetables and beans. And for even more ideas, be sure to check out my collection of vegan recipes starring orzo.

Jump to:

• Why you'll love this recipe
• Ingredients
• Substitutions and variations
• Instructions
• Serving suggestions
• Storing
• Recipe FAQs
• More vegan orzo recipes
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• 💬 Comments

Ingredients

Orzo: If you or someone you cook for is gluten-free like I am, I recommend DeLallo Corn and Rice Gluten-Free Orzo.

Substitutions and variations

If you're not a fan of asparagus, or it's unavailable, try substituting your favorite green vegetable in its place. Broccoli, green beans, and even defrosted frozen peas all work well in this recipe.

In addition, you can add your favorite beans to the lemon asparagus orzo in place of the chickpeas. White beans like cannellini beans are a great choice.

Or make this lemon orzo your own by topping the finished dish with vegan grated parmesan cheese, fresh herbs like chopped parsley, or a sprinkle of crushed red pepper flakes.

Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.

Instructions

1. While waiting for the water to boil to cook the pasta, remove the tough ends of the asparagus. Gently bend the spears, and the woody ends will naturally snap off. Then slice the asparagus into bite-size pieces.
2. Cook the orzo according to the package directions.
3. When the pasta needs 2 or 3 minutes more to cook, add the sliced asparagus to the pot. Allow them to cook together until the pasta is al dente and the vegetables are bright green and tender.
4. Drain the orzo and asparagus and return them to the pot without rinsing.
5. Add the chickpeas, olive oil, lemon zest, and lemon juice to the pot.
6. Fold the ingredients together. Give the mixture a taste and add salt and pepper as needed. And if you like it more lemony, feel free to add extra lemon juice and zest.

Serving suggestions

I recommend serving this lemony orzo with asparagus with some extra lemon wedges on the side. After all, you can never really have too much lemon. Plus the garnish makes this simple dish look extra fancy.

And while this lemon asparagus orzo is delicious complete meal on its own, you can also enjoy it with soup or salad like Spanish tomato gazpacho or Greek cauliflower salad.

Storing

Lemon Asparagus Orzo reheats well. Store the leftovers in an airtight container in the refrigerator for up to 4 days. If you like, add some fresh lemon juice to the leftovers before serving to refresh the flavor.

For best results, I do not recommend freezing.

Recipe FAQs

More vegan orzo recipes

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