Mediterranean Chickpea Orzo
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mediterranean Chickpea Orzo

Mediterranean Chickpea Orzo

with Mint, Smoked Paprika, and Veggies on Top

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
Prep Time


serving amount

2 unit

Roma Tomato

1 unit


2 tablespoon

Apple Cider Vinegar

6 ounce

Orzo Pasta

(Contains Wheat)

13.4 ounce


1 tablespoon

Mediterranean Spice Blend

1 teaspoon

Smoked Paprika

¼ ounce


2 tablespoon

Sour Cream

(Contains Milk)

½ cup

Feta Cheese

(Contains Milk)

2 ounce


Not included in your delivery

½ teaspoon


4 teaspoon

Olive Oil




Nutrition Values

/ 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.


Medium Bowl
Medium Pot
Baking Sheet
Paper Towel
Small Bowl


Preheat and Prep

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.

Boil Pasta

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

Roast Chickpeas

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.

Stir Orzo

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.

Make Dressing and Finish Orzo

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.

Toss Salad and FInish

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.

Meal right image

Explore Similar Recipes

Meal left image