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.
Servings: 5
Calories: 426kcal
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
- 1 lemon zest and juice
- salt and pepper to taste
- 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 zest, and lemon juice 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, 1 lemon, salt and pepper
- Serve with lemon wedges on the side in case you want to add more lemon juice as you're eating.lemon wedges
Notes
Be sure to zest your lemon before you squeeze the juice out of it.
This dish reheats well. Store the leftovers in an airtight container in the refrigerator for up to 4 days. If desired, add some fresh lemon juice to the leftovers before serving to refresh the flavor. For best results, do not freeze.
Nutrition
Calories: 426kcal | Carbohydrates: 68g | Protein: 15g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 243mg | Potassium: 487mg | Fiber: 8g | Sugar: 4g | Vitamin A: 703IU | Vitamin C: 17mg | Calcium: 72mg | Iron: 4mg
