Greek Orzo Pasta Salad Bowls with Mediterranean Roasted Chickpeas

Greek Orzo Pasta Salad Bowls are filled with orzo pasta, Greek veggies, feta cheese, and topped with roasted chickpeas and tzatziki dip!

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. šŸ™‚

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.  

These Greek orzo pasta salad bowls are similar to that recipe, but they’re deconstructed with a couple of notable add-ins: roasted chickpeas and tzatziki sauce. šŸ™‚

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.  

mediterranean roasted chickpeas

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!

I tossed the chickpeas in lemon juice, olive oil, and chopped fresh oregano, and they were so fresh and light.  They give these pasta salad bowls some much needed texture and some added protein.

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

Typically, I toss my Greek pasta salad in a dressing, but I decided to keep things easy and use lemon juice and olive oil instead.  The bowls are topped with my Homemade Tzatziki Dip, so there’s plenty of creaminess and flavor, which eliminates the need for a lot of dressing.

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. šŸ™‚

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

 

More Greek recipes you’ll love:

Greek Chicken Skewers (Souvlaki)

Slow Cooker Greek Lemon Chicken Soup (Avogolemono)

Greek Veggie Hummus Wrap

 

Greek Orzo Pasta Salad Roasted Chickpea Bowls

Yield: About 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

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 Roasted Chickpea Bowls

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 pasta salad:

  • 1 cup dry orzo pasta, cooked according to package instructions and drained
  • zest and juice of 1 lemon
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste
  • 1 cup halved cherry tomatoes
  • 1 cup sliced English cucumber
  • 1/2 cup halved kalamata olives
  • 1/2 cup crumbled feta cheese
  • Greek Tzatziki Dip (for serving)

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 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.


 

Sharing is caring!