Ingredients

1 (15-ounce/425g) can chickpeas, drained and rinsed

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon dried oregano

½ teaspoon sweet or hot paprika

¼ teaspoon dried thyme

¼ teaspoon onion powder

1 ¼ cups loosely packed fresh basil leaves (20g), chopped

1 medium or large lemon, zested

1 garlic clove, minced or grated

Flaky sea salt

12 ounces (340g) orzo

¼ cup (56 mL) extra virgin olive oil

5 garlic cloves, thinly sliced

¼ cup (32g) pine nuts

2 tablespoons chopped preserved lemon peel

1 teaspoon Aleppo pepper (or ¼ teaspoon red pepper flakes)

Kosher salt or sea salt and freshly cracked black pepper

8 oil-packed sundried tomatoes (~45g), chopped

3 big handfuls (70g) baby spinach, roughly chopped

Instructions

Step 1: Transfer the drained chickpeas to a clean dish towel and gently rub to dry them as much as possible without smashing.

Step 2: Heat 1 tablespoon olive oil in a large sauté or frying pan over medium-high heat. Add chickpeas in a single layer and cook undisturbed for 2 minutes to brown. Toss and cook for another 3 to 5 minutes until golden and blistered.

Step 3: Add 1 teaspoon kosher salt, oregano, paprika, thyme, and onion powder to the chickpeas. Toss well and cook for 30 seconds, stirring constantly to coat without burning. Remove from heat and set aside.

Step 4: In a small bowl, combine chopped basil, lemon zest, minced garlic, and a few pinches of flaky salt. Set aside as basil gremolata for the final step. Juice the lemon to yield 2 tablespoons and set aside.

Step 5: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until just al dente. Drain, reserving 1 cup of pasta water.

Step 6: Return the chickpea pan to the stove without heat. Add ¼ cup olive oil, sliced garlic, and pine nuts. Turn heat to medium-low and cook, stirring occasionally, for 5 to 6 minutes until garlic and pine nuts are golden, being careful not to brown the garlic too much.

Step 7: Stir in chopped preserved lemon peel and Aleppo pepper. Cook for 1 minute, stirring constantly. Season with salt and pepper.

Step 8: Add ¼ cup reserved pasta water to the pan and whisk to combine. Stir in hot orzo and chopped sundried tomatoes, tossing to coat. Add more pasta water as needed to loosen the sauce and prevent sticking.

Step 9: Add the chopped spinach and lemon juice, tossing gently until spinach wilts. Add the spiced chickpeas and toss to warm through. Remove from heat.

Step 10: Add the basil gremolata and toss gently. Taste and adjust seasoning with lemon juice or salt if needed. Serve warm or at room temperature.

Tips & Variations

For a vegan preserved lemon substitute, finely chop lemon zest mixed with a pinch of salt and a splash of lemon juice.

Use red pepper flakes instead of Aleppo pepper if unavailable; adjust amount to taste.

Toast pine nuts carefully to avoid bitterness and maximize their nutty flavor.

Add crumbled feta or shaved Parmesan for extra richness if desired.

FAQs

Can I use another type of pasta instead of orzo?

Yes, small pasta shapes like couscous, acini di pepe, or small shells work well as substitutes. Cooking times may vary, so adjust accordingly.

How can I make this salad ahead of time?

Prepare the salad up to the point of adding the fresh spinach and basil gremolata. Store the orzo mixture and spiced chickpeas separately, then toss in the greens and gremolata just before serving to keep everything fresh.