Description
This vibrant Lemon Orzo Pasta Salad combines tender orzo pasta with spiced, golden-browned chickpeas, garlicky pine nuts, sundried tomatoes, fresh baby spinach, and a zesty basil gremolata. The dish is brought together with preserved lemon peel, Aleppo pepper, and fresh lemon juice for a refreshing and flavorful Mediterranean-inspired salad, perfect as a light main or a hearty side dish.
Ingredients
Scale
Spiced Chickpeas
- 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
Basil Gremolata
- 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, a few pinches
Pasta and Sauce Components
- 12 ounces (340g) orzo
- ¼ cup (56 mL) extra virgin olive oil
- 5 garlic cloves, thinly sliced as evenly as possible
- ¼ cup (32g) pine nuts
- 2 tablespoons chopped preserved lemon peel (see note 1 for substitution)
- 1 teaspoon Aleppo pepper (or ¼ teaspoon red pepper flakes; see note 2)
- Kosher salt or sea salt and freshly cracked black pepper, to taste
- 8 oil-packed sundried tomatoes (~45g), chopped
- 3 big handfuls (70g) baby spinach, roughly chopped
- 2 tablespoons fresh lemon juice (from juicing the lemon)
Instructions
- Make the Spiced Chickpeas: Transfer the drained chickpeas to a clean dish towel and gently rub them to dry as much as possible without smashing. Heat 1 tablespoon olive oil in a large sauté or frying pan over medium-high heat. Once hot, add the chickpeas in a single layer and cook undisturbed for 2 minutes to brown. Toss and cook another 3 to 5 minutes until golden brown and blistered.
- Season Chickpeas: Sprinkle the chickpeas with kosher salt, oregano, paprika, thyme, and onion powder. Toss well to coat and cook for 30 seconds, stirring constantly to prevent burning. Remove from heat and set aside.
- Prepare Basil Gremolata: In a small bowl, combine chopped basil, lemon zest, minced garlic, and flaky sea salt. Set aside for adding at the end. Juice the lemon to yield 2 tablespoons for later use.
- Cook the Orzo: Bring a large pot of salted water to a boil. Add orzo and cook just until al dente according to package instructions to avoid overcooking. Drain the orzo in a colander placed over a bowl to reserve 1 cup of pasta water.
- Make Garlic Pine Nut Sauce: Return the pan used for chickpeas to the stove, off heat. Add ¼ cup olive oil, sliced garlic, and pine nuts, and turn heat to medium-low. Stir occasionally, separating garlic slices. Once sizzling, stir frequently to ensure even cooking and prevent browning. Cook 5 to 6 minutes until garlic and pine nuts are golden.
- Add Preserved Lemon and Spice: Stir in chopped preserved lemon peel and Aleppo pepper (or red pepper flakes). Cook for 1 minute, stirring constantly to avoid burning. Season with a pinch of salt and pepper.
- Combine Orzo and Sauce: Add ¼ cup pasta water to the pan and whisk to combine. Add hot orzo and chopped sundried tomatoes, tossing gently with tongs or a sturdy spatula. Add more pasta water as needed to loosen the sauce and prevent sticking.
- Finish with Greens and Chickpeas: Add chopped baby spinach and 2 tablespoons lemon juice. Toss gently until spinach wilts. Add spiced chickpeas and toss to warm throughout. Remove from heat.
- Add Basil Gremolata and Adjust Seasoning: Stir in basil gremolata gently, then taste and adjust seasoning with additional lemon juice or salt as desired. Serve warm or at room temperature.
Notes
- Note 1: If preserved lemon peel is unavailable, finely chopped lemon zest mixed with a pinch of salt can be used as a substitute.
- Note 2: Aleppo pepper adds a mild heat and fruity flavor; if it’s not available, use red pepper flakes, but reduce quantity to ¼ teaspoon to avoid overpowering.
- Using a nonstick pan for chickpeas may take longer to achieve browning due to lack of direct contact with high heat.
- Reserve pasta cooking water to help adjust sauce consistency and prevent orzo from sticking.
- Cooking chickpeas until golden and blistered adds texture and enhances flavor, balancing the freshness of the gremolata.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lemon orzo salad, pasta salad, Mediterranean salad, spiced chickpeas, garlic pine nuts, preserved lemon, basil gremolata, vegetarian pasta salad
