Greek Orzo Pasta Salad Bowls with Mediterranean Roasted Chickpeas

Greek Orzo Pasta Salad Roasted Chickpea Bowls is orzo pasta topped with mediterranean veggies, kalamata olives, feta cheese, and crispy roasted chickpeas.  Serve with a big dollop of tzatziki sauce for the perfect Greek-style lunch or light dinner!

Greek Orzo Pasta Salad Bowls with Mediterrean Roasted Chickpeas are orzo pasta topped with plenty of mediterranean veggies, roasted chickpeas, and tzatziki sauce! @FlavortheMoment

I’ve told you before that I could eat out of a bowl at meal time every day and I’d be happy.  Meal bowls are so much fun whether you’re talking about fish taco bowls, big giant salads, chili, or even smoothie bowls.  Sure, you can pile on the toppings on a plate too, but a bowl is just different.  They’re unpretentious and fun, and you can get really creative with the way you arrange your toppings (apparently somebody has a little growing up to do).  These Greek Orzo Pasta Salad Roasted Chickpea Bowls are a fun new twist on one of my favorite side dishes, and will have you saying “Opa!” before your finished.

Just don’t break your bowl when you’re done eating. 🙂

Greek Orzo Pasta Salad Bowls with Mediterranean Roasted Chickpeas are orzo pasta topped with plenty of mediterranean veggies, roasted chickpeas, and tzatziki sauce! @FlavortheMoment

I posted my Greek Orzo Pasta Salad quite some time ago and I still wince at the photos.  I will get around to reshooting that recipe, but until then, you can look at the colorful bowl before you.   This is pretty much that recipe deconstructed with a couple of notable add-ins:  roasted chickpeas and tzatziki sauce.

If you haven’t roasted chickpeas before, you’re in for a huge treat.  They get so crispy in the oven, and are downright addicting.  My oldest son will eat an entire sheet pan on his own if he can get them away from me.  It’s a roasted chickpea showdown when these come out of the oven. 🙂

Mediterranean Roasted Chickpeas

I tossed the chickpeas in lemon juice, olive oil, and chopped fresh oregano, and they were so fresh and light.  They’re also great with chili powder, parmesan, and so many other ways.   These guys are guaranteed to turn into your new favorite snack.  I advise making them just before serving your bowls as they’re so pop-able that you may find there’s none left at meal time.  Trust me on this one!

Greek Orzo Pasta Salad Bowls with Mediterranean Roasted Chickpeas are orzo pasta topped with plenty of mediterranean veggies, roasted chickpeas, and tzatziki sauce! @FlavortheMoment

When I typically make my Greek pasta salad, I toss it in a balsamic vinaigrette, but this time I tossed the pasta in nothing more than olive oil, lemon juice, and a little salt and pepper for just a bit of flavor and to keep it from getting dry.  The cool-as-a-cucumber tzatziki sauce gives us a nice creamy element that’s perfect here.  Because who needs dressing when you have tzatziki sauce?  Not this girl. 🙂

These Greek Orzo Pasta Salad Roasted Chickpea Bowls are all the mediterranean flavors you could ask for in an enticing new way.  They’re colorful, delicious, and they’ll just bowl you over.

Corny pun intended. 🙂

Greek Orzo Pasta Salad Bowls with Mediterranean Roasted Chickpeas are orzo pasta topped with plenty of mediterranean veggies, roasted chickpeas, and tzatziki sauce! @FlavortheMoment

 

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Greek Orzo Pasta Salad Roasted Chickpea Bowls
 
Prep time
Cook time
Total time
 
Greek Orzo Pasta Salad Roasted Chickpea Bowls is orzo pasta topped with mediterranean veggies, kalamata olives, feta cheese, and crispy roasted chickpeas. Serve with a big dollop of tzatziki sauce for the perfect Greek-style lunch or light dinner!
Author:
Serves: About 4 servings
Ingredients
For the roasted chickpeas
  • (1) 15 ounce can chickpeas, rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
  • salt and pepper, to taste
For the tzatziki sauce:
  • 1 cup plain Greek yogurt (I used 2%)
  • ½ cup cucumber, chopped into small dice
  • juice of half a lemon
  • 2 tablespoons chopped fresh dill
  • 1 clove of garlic, minced, or ½ teaspoon garlic powder
  • salt and pepper, to taste
For the pasta salad:
  • 1 cup dry orzo pasta, cooked according to package instructions and drained
  • zest and juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • salt and pepper, to taste
  • 1 cup halved cherry tomatoes
  • 1 cup sliced English cucumber
  • ½ cup halved kalamata olives
  • ½ cup crumbled feta cheese
Instructions
Prepare the chickpeas:
  1. Preheat the oven to 400 degrees. Toss the chickpeas on a large rimmed baking sheet with the olive oil, lemon juice, oregano, salt, and pepper until evenly coated. Roast 20-30 minutes or until golden brown and crispy.
Prepare the tzatziki sauce:
  1. Place the Greek yogurt, cucumber, lemon juice, dill, garlic, salt, and pepper, to taste in a small bowl and mix to combine.
Prepare the salad:
  1. Toss the cooked orzo with the lemon zest and juice, olive oil, and salt and pepper to taste. Place in your bowl(s). Top with the roasted chickpeas, tomatoes, cucumber, olives, feta cheese, and tzatziki sauce. Serve and enjoy!
Notes
Tzatziki sauce may be made in advance and stored in the fridge in an airtight container until ready to serve.
Recipe by Flavor the Moments.

Greek Orzo Pasta Salad Roasted Chickpea Bowls are orzo pasta topped with plenty of mediterranean veggies, roasted chickpeas, and tzatziki sauce! @FlavortheMoment