Smoky Chickpeas with Orange Thyme Orzo Bowl
Ingredients
- mustard greens
- beet greens
- shredded brussels sprouts
- avocado
- everything bagel seasoning
- red onion
- mint
- rainbow microgreens
Orzo mixture
- 1 cup orzo (dry)
- 1/2 cup orange juice (from approximately 2 medium oranges)
- 2 tablespoons olive oil
- 1 tablespoon orange zest
- 1 tablespoon agave or maple syrup
- 1 small garlic clove, minced
- 1 teaspoon fresh thyme leaves, loosely packed
- 1/2 teaspoon sea salt
Smoky chickpeas
- 1 tablespoon avocado oil
- 1 can chickpeas (or 1 1/2 cups drained)
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon chipotle powder (optional)
Preparation
Cook the orzo according to package instructions.
In a bowl, combine orange juice, olive oil, orange zest, agave or maple syrup, minced garlic, thyme leaves, and sea salt; whisk until well combined.
Add 3-4 tablespoons of the sauce to the cooked orzo and mix well; set the remaining sauce aside.
In a pan, heat avocado oil over medium heat.
Add drained chickpeas and cook for 5 minutes, stirring occasionally to crisp evenly.
Stir in smoked paprika, garlic powder, onion powder, sea salt, liquid smoke, and chipotle powder (if using); cook for 1 more minute, stirring to distribute seasonings.
To assemble the bowl, start with a base of mustard greens, beet greens, and shredded brussels sprouts.
Top with the sauced orzo, crispy chickpeas, sliced avocado sprinkled with everything bagel seasoning, red onion, fresh mint, and rainbow microgreens.
Serve with the remaining sauce on the side.
