Lemon asparagus orzo with chickpeas is an easy spring pasta meal made with tender asparagus, bright lemon, and hearty chickpeas. It comes together in about 30 minutes with just 5 ingredients, plus salt and pepper.
The asparagus cooks right in the pot with the orzo, so there's one less dish to wash at the end. Then chickpeas, fresh lemon zest, and lemon juice are stirred in for a simple meal that feels light yet satisfying.
If you love the combination of lemon and orzo pasta in dishes like lemon cucumber orzo salad and lemon chickpea orzo soup, this is another vegan orzo recipe to add to your rotation.
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This was a brilliant recipe! So simple, so satisfying, so healthy, so springtime....and one that works so well as leftovers. After years of combing through various blogs and books for easy, healthy, vegan (or vegan-ish) recipes that work for my partner's and my various food sensitivities, this is my all-time favorite. Thanks, Amy!
- Kristin N.
Ingredients
- Chickpeas: Use canned chickpeas that have been rinsed and drained.
- Orzo: I like DeLallo Corn and Rice Gluten-Free Orzo. If you don't need the dish to be gluten-free, regular orzo also works well.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make lemon asparagus orzo with chickpeas
- While waiting for the water to boil, trim the tough ends from the asparagus. Gently bend each spear, and the woody end will naturally snap off. Then cut the asparagus into bite-size pieces.
- Cook the orzo according to the package directions.
- When the orzo has 2 to 3 minutes left to cook, add the asparagus to the pot. Cook until the orzo is al dente and the asparagus is bright green and tender.
- Drain the orzo and asparagus, then return them to the pot without rinsing.
- Add the chickpeas, olive oil, lemon zest, and lemon juice.
- Fold everything together. Taste and season with salt and pepper as needed. For even more lemon flavor, add extra lemon juice and zest.
If this lemon asparagus orzo with chickpeas puts you in the mood for more asparagus, browse my vegan asparagus recipes next. You'll find more simple ways to enjoy this spring favorite.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Lemon Asparagus Orzo with Chickpeas
Ingredients
- 1 pound asparagus
- 12 ounces orzo, (gluten-free, if necessary)
- 1-15 ounce can chickpeas, (1½ cups) rinsed and drained
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons lemon juice*, from 1 lemon
- 1 Tablespoon lemon zest, from 1 lemon
- lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, prep the asparagus by breaking off the tough ends and slicing the spears into bite-size pieces.1 pound asparagus
- Cook the orzo according to the package directions.12 ounces orzo
- When the orzo is almost cooked but needs a few more minutes, add the asparagus to the pot. Allow to cook for 2 to 3 minutes more until the asparagus is tender and bright green, and the pasta is cooked al dente.
- Drain the orzo and asparagus in a colander, but do not rinse. Return the orzo and asparagus to the pot.
- Add the chickpeas, olive oil, lemon juice, and lemon zest to the orzo and asparagus and fold to combine. Taste and add salt and pepper as needed.1-15 ounce can chickpeas, 3 Tablespoons extra virgin olive oil, 3 Tablespoons lemon juice*, 1 Tablespoon lemon zest
- Serve with lemon wedges on the side in case you want to add more lemon juice as you're eating.lemon wedges
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Notes
Nutrition
Nutritional information is an estimation only.
Cathy says
Great recipe! Fabulous flavors, great textures. I added impossible ground sausage as I had it in my fridge and it needed to be used up, great addition. But this recipe just as it is, is a winner. Light, flavorful. Will definitely make this dish again.
Amy Katz says
Thanks so much, Cathy! Great idea to add Impossible to it.
Kathy says
I am not an asparagus fan, but I really liked this! Hubby asked for seconds...not usual for him. Thanks for something new and wonderful to add to our meals!
Amy Katz says
That’s wonder to hear, Kathy!
Sam Fisher says
Is there anything I could substitute in place of the chickpeas? Just curious. I'm definitely making this tonight, substitute or not!!
Amy Katz says
Sure, you can simply leave out the chickpeas or use your favorite beans instead.
Kristin Neubauer says
This was a brilliant recipe! So simple, so satisfying, so healthy, so springtime....and one that works so well as leftovers. After years of combing through various blogs and books for easy, healthy, vegan (or vegan-ish) recipes that work for my partner's and my various food sensitivities, this is my all-time favorite. Thanks, Amy!
Amy Katz says
Thank you so much, Kristin! This makes me so happy!
VIVIAN N. CHAMBERLAIN says
COOKED IT TODAY FOR THE FIRST. MY HUSBAND AND I LOVEDIT
Nancy says
So delicious 😋 and very easy to make.
Amy Katz says
I'm so glad you enjoyed it, Nancy!
Mary Coombs says
I love this! So easy and bright, it has been added to my regular meal rotation.
Amy Katz says
I'm so happy you enjoyed it, Mary!