Lemon Orzo (5 Ingredient One-Pot Meal)

Everyone loves quick and easy meals, and Lemon Orzo with asparagus and chickpeas comes together in only 30 minutes. You won’t believe how flavorful it is from only 5 basic ingredients plus salt and pepper!

Jump to:

• One-pot meals
• What is orzo?
• Ingredients
• How to make Lemon Orzo
• Expert tips
• More orzo recipes
• 📋 Recipe
• 💬 Reviews

One-pot meals

Do you love one-dish meals as much as I do? Some of my favorites are Cabbage Coconut Curry, Jackfruit Chili, and Basmati Rice Pilaf.

It’s so convenient to cook everything in the same pot or skillet. I’m all for anything that makes both cooking and cleaning up easier.

What is orzo?

Orzo is a short pasta that looks like rice. Also known as risoni, or big rice, orzo means “barley” in Italian. But rather than containing barley, it’s typically made from wheat.

And while I’ve always been a fan of orzo pasta, I hadn’t eaten in years since I have a gluten sensitivity. But recently I discovered a gluten-free orzo that’s a blend of corn and rice.

Ingredients

You only need 5 basic ingredients, plus salt and pepper, to make this recipe. Besides the pasta discussed above, Lemon Orzo contains asparagus, chickpeas (garbanzo beans), olive oil, and lemon.

If you love asparagus, be sure to check out these other vegan asparagus recipes. But if you don’t, or it’s not available where you shop, you can use a different green vegetable instead. Some options I like are small broccoli florets, fresh green beans, or defrosted frozen peas.

A lot of the flavor in this dish comes from lemon since both the zest and juice are used. If you can, try to buy organic citrus since the peels on conventional lemons may contain residual pesticides. Or at the very least, give them a good scrub, perhaps with a fruit and vegetable wash.

How to make Lemon Orzo

While waiting for the water the boil to cook the orzo, 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.

Once the water has come to a boil, cook the orzo according to the package directions. When the pasta needs two or three minutes more to cook, add the sliced asparagus to the pot. Allow the orzo and asparagus to cook together for a few minutes until the pasta is al dente and the vegetables are bright green and tender.

Be careful not to overcook them. No one wants mushy pasta and asparagus. When they are just right, drain the orzo and asparagus and return them to the pot without rinsing.

Then stir in the chickpeas, olive oil, lemon zest, and lemon juice. Give it 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.

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

Expert tips

Be sure to zest your lemon before you squeeze the juice out of it. It’s very difficult to do it in the opposite order.

This dish reheats well. Store the leftovers covered in the refrigerator for up to 5 days. Add some fresh lemon juice to the leftovers before serving to refresh the flavor.

More orzo recipes

If you enjoy this recipe, I recommend trying these other Mediterranean-inspired recipes staring orzo pasta:

• Mediterranean Orzo Salad (tofu feta, chickpeas, tomatoes, olives, and a tangy dressing)
• Creamy Lemon Orzo Soup (pasta, chickpeas, and vegetables in a silky broth)
• Spinach Orzo Salad (tender baby spinach, kalamata olives, and sun-dried tomatoes)

And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

This recipe was originally published 1/17/2019. It was updated for better reader experience.