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Home » Main Dishes

Published: Mar 22, 2019 · Modified: Apr 29, 2020 by Libby Bloom · This post may contain affiliate links · 4 Comments · 1205 words. · About 7 minutes to read this article.

One-Skillet Lemon Chickpea Orzo

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Lemon Chickpea Orzo, a simple one-pan vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, and kale. Perfect for an easy weeknight meal!

Lemon Chickpea Orzo

This recipe was inspired by the One-Skillet Lemon Butter Chicken from Half Baked Harvest. But I decided to throw my own vegan twist on it :-), while highlighting all those great Mediterranean flavors like sun-dried tomatoes, artichokes and lemon. Get the most out of your lemons - check out our post on using the whole lemon.

I love to prepare Mediterranean-style dishes because they’re often quite simple, very flavorful, and generally boast a high-quality nutrient profile. I also love to satisfy my tomato cravings with sun-dried tomatoes when regular tomatoes aren’t in season, like late March. In Colorado, prime tomato season spans from July through September. Check out this awesome seasonal guide to see when tomatoes are in season where you live.

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

Lemon Chickpea Orzo

How to Make One-Skillet Lemon Mediterranean Orzo

1 - First, sear the lemons. Heat your skillet over medium heat. I recommend using a cast iron skillet - our 12-inch Lodge cast iron travels with us just about everywhere we go! Once the pan is hot, it’s time to add the oil.

You'll want a hot pan, but don’t let the oil start smoking. Smoking oil means it's breaking down and releasing free radicals, which are definitely not good for your health. This is why I recommend heating the pan, adding the oil and immediately adding the lemon so the oil doesn’t have time to start smoking. Sear both sides of the lemon, them remove them from the pan and set aside.

2 - In the same skillet, add shallots, garlic, kale stems, and orzo. You may need to add in a bit more oil at this point (try using the oil from the jar of sun-dried tomatoes!).

3 - Sauté until the garlic and shallots are fragrant and the orzo is toasted. Add in ½ cup broth to deglaze the pan. Then add the kale, lemon juice, and remaining broth. Let the mixture simmer until the orzo is tender and the liquid is absorbed.

4 - Once the orzo is cooked, add in chickpeas, artichokes, sun-dried tomatoes, raisins, lemon zest, and parsley. Time to enjoy this delicious dish!

Lemon Chickpea Orzo

One-Skillet Lemon Mediterranean Orzo: Tips, Tricks, and Tools

Invest in a cast iron skillet - Our 12-inch Lodge cast iron is the perfect size and clean up is a breeze. Although any non-stick skillet should work just fine.

Choosing an oil - I don’t recommend using an expensive cold-pressed oil here, as those tend to be very delicate (with a low smoke point) and are not great for cooking at higher temperatures. They also tend to have more flavor, making them much better suited as a salad dressing. I recommend a neutral oil, like canola oil. Or you can always use butter instead of oil.

Save the oil from the sun-dried tomatoes! Save the oil from the jar of sun-dried tomatoes. It adds great flavor and takes advantage of part of the food that would often go unused. It works great as an olive oil substitute in salad dressings, with eggs, on top of pizzas, or in this Lemon Mediterranean Orzo. Yay for reducing food waste!

Chop up the kale stems - The tough stems of kale are often discarded, but wait, they're edible! Simply separate the stems and leaves, then dice up the stems and add them to your meal. You can roast them, add them to a salad, or try them out in our Lemon Mediterranean Orzo.

Make enough for lunch the next day - Double up on this recipe to keep in the fridge for lunch tomorrow. It's an easy, and healthy dish that reheats well. Store leftovers in a glass container for 5-7 days.

Feel free to change it up! I LOVE adding feta to this meal. You can also add olives, use spinach instead of kale, or add chicken as your protein.

Lemon Chickpea Orzo

We hope you love this simple One-Skillet Lemon Mediterranean Orzo!

It’s quick, simple, and perfect for an easy weeknight dinner.

Love this simple Mediterranean recipe? Check out our other delicious Mediterranean-inspired recipes like this Easy Mediterranean Naan Pizza or our One-Pot Mediterranean Pasta.

Did you enjoy this Lemon Mediterranean Orzo as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this One-Skillet Lemon Mediterranean Orzo for later by pinning it to your Mediterranean Board and make sure to tag us at The Crooked Carrot Instagram to show us your One-Skillet Lemon Mediterranean Orzo creations!

"Adopt the pace of nature: her secret is patience." - Ralph Waldo Emerson

📖 Recipe

Lemon Chickpea Orzo

One-Skillet Lemon Mediterranean Orzo

Lemon Mediterranean Orzo, a simple one-pan vegan recipe filled with sun-dried tomatoes, artichokes, chickpeas, and kale. Perfect for an easy weeknight meal!
4.50 from 6 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Author: The Crooked Carrot

Ingredients

  • 2 tablespoons neutral oil use the oil from the sun-dried tomatoes!
  • 1 Meyer lemon sliced
  • 1 shallot minced
  • 2 cloves garlic minced
  • 1 cup whole wheat orzo
  • 3 cups broth / stock divided
  • 1 lemon juice + zest
  • 1 bunch kale tough stems diced, leaves roughly chopped
  • 1 jar (8 ounce) sun-dried tomatoes
  • 1 jar (12 ounce) marinated artichokes
  • 1 can (15 ounce) chickpeas drained + rinsed
  • ¼ cup golden raisins
  • parsley for garnish
US Customary - Metric

Instructions

  • Sear lemons: Heat a medium cast iron skillet or non-stick skillet. Add oil, let it heat up briefly, then add lemons and sear on both sides until golden brown, about 5 minutes. Remove lemons and set aside. 
  • Saute: In the same skillet, add shallot, garlic, kale stems, and orzo (adding more oil if needed). Cook the mixture until the garlic is fragrant and the orzo is toasted, about 2-3 minutes.
  • Cook orzo: Add ½ cup broth to deglaze the pan. Then add kale leaves, lemon juice, and remaining 2 ½ cups broth, bring to a boil, and let simmer until most of the liquid is absorbed and the orzo is tender, about 15 minutes. 
  • Serve: Add chickpeas, sun-dried tomatoes, artichokes, raisins, and lemon juice. Garnish with parsley and enjoy!

Equipment

  • Cast Iron Skillet
  • Wood Cutting Board
  • Chef's Knife

Notes

NOTES: You will want a hot pan to properly sear the lemon, but make sure you don’t heat your oil to a point where it’s smoking.  Use a neutral oil and add it right before you add the lemon.
PREP AHEAD: This orzo can be prepped ahead of time and reheated right before serving. Reheat in a cast iron skillet or the microwave. 
LEFTOVERS AND STORAGE: Store leftovers in a glass container for up to 5 days. 
NUTRITION NOTES: This Lemon Mediterranean Orzo is a great source of plant-based protein, fiber, vitamin K, and vitamin C.
SERVING SUGGESTIONS/VARIATIONS: This is a great, balanced meal on it’s own, but feel free to add olives, use spinach instead of kale, or even add chicken!

Nutrition

Carbohydrates: 107g | Protein: 29g | Fat: 17g | Saturated Fat: 2g | Sodium: 380mg | Potassium: 2774mg | Fiber: 18g | Sugar: 35g | Vitamin A: 4196IU | Vitamin C: 87mg | Calcium: 201mg | Iron: 10mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!  

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Comments

  1. Heather Doyle says

    November 20, 2023 at 5:59 pm

    3 stars
    This was a fun dish to put together. I loved the tip about using the oil from the sun dried tomatoes. Searing the Meyer lemon was also unique but I think flavor-wise it was a bit much when you got a slice on the fork, might have been better chopped after searing. Also, I didn't think it needed the raisins, sometimes less is more (I don't even like that saying).

    Reply
    • Libby Bloom says

      November 27, 2023 at 11:44 am

      Thanks for your feedback on this recipe AND I'm glad you had fun putting it together!

      Reply
  2. Carla @ Foodie Digital says

    January 25, 2025 at 10:11 pm

    5 stars
    I didn't know you could prepare orzo this way! Threw this together on a busy weeknight and the results were delicious. Will 100% make again.

    Reply
    • Libby Bloom says

      February 19, 2025 at 10:31 am

      So glad you enjoyed it!

      Reply
4.50 from 6 votes (4 ratings without comment)

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Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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