HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMediterranean Chickpea Orzo
Mediterranean Chickpea Orzo

Mediterranean Chickpea Orzo

with Mint, Smoked Paprika, and Veggies on Top

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Take a cruise around the Mediterranean with this pasta dish that borrows from several seaside countries. Smoked paprika adds a hint of Spanish flair, while chickpeas steer things toward the Middle East. Orzo pasta represents Italy, but feta cheese holds it down for Greece. When everything’s tossed together, you’ve got yourself one gallivanting feast.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Roma Tomato

1 unit


2 tablespoon

Apple Cider Vinegar

6 ounce

Orzo Pasta


13.4 ounce


1 tablespoon

Mediterranean Spice Blend

1 teaspoon

Smoked Paprika

¼ ounce


2 tablespoon

Sour Cream


½ cup

Feta Cheese


2 ounce


Not included in your delivery

½ teaspoon


4 teaspoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat25 g
Saturated Fat7 g
Carbohydrate116 g
Sugar14 g
Dietary Fiber22 g
Protein36 g
Cholesterol25 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Bowl
Medium Pot
Baking Sheet
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Halve tomatoes lengthwise, then chop. Halve, peel, and thinly slice shallot. Stir together vinegar and ½ tsp sugar in a medium bowl, then add shallot and tomato. Toss to coat, then season with salt and pepper.


Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 6-8 minutes, then drain.


Meanwhile drain and rinse chickpeas, then pat dry with a paper towel. Place on a baking sheet and toss with a large drizzle of olive oil, Mediterranean spice, ½ tsp smoked paprika (we’ll use more later), salt, and pepper. Roast chickpeas in oven until toasted, 8-10 minutes.


Pick mint leaves from stems; discard stems. Roughly chop leaves. Return drained orzo to empty pot, then stir in mint and a drizzle of olive oil. Set aside.


In a small bowl, stir together sour cream, half the feta, ¼ tsp smoked paprika (you’ll have some left over), and 1 TBSP water. Season with salt and pepper. Once chickpeas are done roasting, remove from oven and stir into orzo in pot. Season with salt and pepper.


Add arugula and a drizzle of olive oil to bowl with shallot and tomatoes. Toss to coat. Divide orzo mixture between bowls. Mound arugula on top and sprinkle with remaining feta. Drizzle with dressing and serve.