Herby Spinach Feta Orzo with Crispy Harissa Chickpeas
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 tablespoons white wine vinegar
- 1 tablespoon runny tahini
- Salt and black pepper to taste
Chickpea
- 2 cups cooked chickpeas
- 1 tablespoon olive oil
- 1 tablespoon harissa spice blend
- Salt (if spice blend is salt-free)
Preparation
Preheat oven to 425 F.
Rinse cooked chickpeas and pat them dry with a clean kitchen towel.
Add olive oil and harissa, and toss until coated.
Spread chickpeas on a lined baking sheet and bake for 20 minutes. Give them a stir and bake for another 20 minutes.
In the meantime, prepare orzo according to package instructions.
Drain the orzo, then mix it while still hot with crumbled vegan feta, chopped spinach, herbs, tahini, vinegar, and lemon juice.
Season to taste with salt and black pepper.
Serve with the chickpeas and enjoy.
