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Roasted Zucchini Orzo (With Chickpeas and Feta)

Roasted Zucchini Orzo is a healthy Mediterranean pasta dish made with roasted zucchini, chickpeas, feta cheese, and a fresh lemon herb dressing.
Ready in just 40 minutes, it's perfect for an easy weeknight dinner or meal prep.
Serve warm or chilled for a flavorful vegetarian meal packed with fresh ingredients.
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Prep Time 10 minutes
Course Main Course, Side Dish
Cuisine Mediterranean

Ingredients
  

For the Roasted Vegetables

  • 2 pounds zucchini cut into bite-size pieces
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons smoked paprika
  • Salt
  • Black pepper

For the Orzo

  • 1 cup orzo
  • Salted water for boiling

For the Dressing

  • 2 tablespoons extra virgin olive oil
  • Zest of ½ lemon
  • Juice of ½ lemon
  • 1 tablespoon Dijon mustard or yellow mustard
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • Black pepper
  • 1 garlic clove grated

For Finishing

  • ⅓ cup pitted olives Kalamata, Castelvetrano, or Taggiasca
  • ½ cup crumbled feta cheese
  • ¼ cup chopped fresh parsley or basil
  • Extra lemon wedges for serving

Instructions
 

  • Step 1: Roast the Vegetables
  • Preheat your oven to 430°F (220°C).
  • Place the zucchini pieces and drained chickpeas on a large baking sheet.
  • Drizzle with olive oil, sprinkle with smoked paprika, salt, and black pepper, then toss until evenly coated.
  • Spread everything into a single layer.
  • Roast for 25–30 minutes, stirring halfway through, until the zucchini is golden brown and the chickpeas become lightly crisp.
  • Step 2: Prepare the Dressing
  • While the vegetables roast, whisk together:
  • Olive oil
  • Lemon zest
  • Lemon juice
  • Dijon mustard
  • Honey
  • Dried oregano
  • Garlic
  • Salt
  • Black pepper
  • Mix until the dressing is smooth and well combined.
  • Step 3: Cook the Orzo
  • About 10 minutes before the vegetables finish roasting, bring a large pot of salted water to a boil.
  • Cook the orzo according to package directions until just al dente.
  • Drain well without rinsing.
  • Step 4: Assemble the Dish
  • Transfer the hot orzo directly onto the baking sheet with the roasted zucchini and chickpeas.
  • Add:
  • Olives
  • Crumbled feta
  • Fresh parsley
  • Pour the dressing evenly over everything.
  • Gently toss until the Roasted Zucchini Orzo is fully coated and the pasta absorbs all the flavorful juices from the roasted vegetables.
  • Step 5: Serve
  • Finish with:
  • Extra feta
  • Fresh parsley
  • A squeeze of lemon juice
  • Freshly cracked black pepper
  • Serve immediately while warm, or let it cool slightly for a delicious room-temperature meal. This orzo with chickpeas also tastes fantastic chilled, making it ideal for meal prep or picnics.

Notes

  • This dish is delicious served warm, at room temperature, or chilled.
  • Leftover feta orzo salad makes a wonderful packed lunch the next day.
  • Add grilled chicken, shrimp, or salmon for additional protein if desired.
  • Stir in baby spinach or arugula while the orzo is still warm for extra greens.
  • Toasted pine nuts or sliced almonds add a pleasant crunch.
  • If using particularly large zucchini, remove any large seeds before roasting.
  • Taste and adjust the seasoning with additional salt, pepper, or lemon juice before serving.