Overhead of bowls of Lemon Orzo with Asparagus with Chickpeas

Lemon Orzo with Asparagus and Chickpeas

Lemon Orzo with Asparagus and Chickpeas is a delicious vegan one-pot meal. You only need 5 ingredients and less than 30 minutes to make it.  
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Course: Main Course
Cuisine: Fusion
Keyword: Lemon Orzo with Asparagus
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
Calories: 430kcal
Author: Amy Katz


  • 12 ounces orzo, (I use gluten-free)
  • 1 pound asparagus
  • 1 can chickpeas, (15.5 ounces or 1 1/2 cups cooked) rinsed and drained
  • 3 Tablespoons olive oil
  • 1 lemon, zest and juice (See Notes)
  • salt and pepper, to taste
  • lemon wedges, for serving (optional)


  • Start cooking the orzo in large pot of boiling water according to the package directions.
  • Meanwhile, prep the asparagus by breaking off the tough ends and slice the spears into bite-size pieces.
  • When the orzo is almost cooked but needs a few more minutes, add the asparagus to the pot. Allow to cook for 2-3 minutes more until the asparagus is tender and bright green, and the pasta is cooked al dente. 
  • Drain the orzo and asparagus, 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. 
  • Serve with lemon wedges on the side in case you want to add more lemon juice as you're eating.


Be sure to zest your lemon before you squeeze the juice out of it.
This dish reheats well and will last in the refrigerator for several days. Add some fresh lemon juice to the leftovers before serving. 


Calories: 430kcal | Carbohydrates: 68g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Sodium: 258mg | Potassium: 495mg | Fiber: 8g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 16.5mg | Calcium: 73mg | Iron: 4.1mg

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