Herby Spinach Feta Orzo with Crispy Harissa Chickpeas
Happy new week everyone!
Today I have a simple and super yummy recipe for you that I’ve been loving for a while now, yet never shared with you. This Herby Spinach Feta Orzo with Crispy Harissa Chickpeas. The melty feta and tahini make this dish super creamy, it’s lemony and herby fresh, and the harissa chickpeas add some spice, crunch, and plant protein. It’s easy to prepare and just really delicious!
You can use whichever herbs you have on hand or like best, enjoy it warm or cold, and for a feta free version, simple use a little extra tahini or olive oil.
Ingredients:
- 2 cups orzo
- 2-3 cups chopped baby spinach
- 1/2 cup chopped mixed fresh herbs (I used parsley, basil and chives)
- 1/2 cup crumbled vegan feta (~ half a block, 3.5 oz.)
- Juice of 1 lemon
- 2 tbsp white wine vinegar
- 1 tbsp runny tahini
- Salt and black pepper to taste
chickpeas:
- 2 cups cooked chickpeas
- 1 tbsp olive oil
- 1 tbsp harissa spice blend
- (Plus salt if spice blend is salt-free)
Method:
1- Preheat oven to 425 F.
2- Rinse cooked chickpeas, and pat them dry with a clean kitchen towel.
3- Add olive oil and harissa, and toss until coated.
4- Spread chickpeas on a lined baking sheet, and bake for 20 minutes.
5- Give them a stir, and bake for another 20 minutes.
6- In the meantime, prepare orzo according to package instructions.
7- Drain, then mix while still hot with crumbled vegan feta, chopped spinach, herbs, tahini, vinegar and lemon juice.
8- Season to taste with salt and black pepper.
9- Serve with chickpeas, and enjoy!
All credit to the right owner Alex
Alex 🌱 Fun and Tasty Recipes via instagram (plantbased.traveler). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
