Creamy Lemon Garlic Orzo with Chickpeas

Creamy, comforting and full of flavour — an easy plant-based dinner the whole family can enjoy.

SServes: 4
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Creamy Lemon Garlic Orzo with Chickpeas

Ingredients

☐1 tbsp olive oil

  • 1 small yellow onion, finely diced

  • 4 cloves garlic, minced

  • 1½ cups dry orzo

  • 1 can (540 mL / 19 oz) chickpeas, drained and rinsed

  • 3 cups low-sodium vegetable broth

  • ½ cup unsweetened plant-based milk

  • ¼ cup nutritional yeast

  • 2 cups baby spinach

  • 1 tbsp lemon zest

  • 3 tbsp fresh lemon juice

  • 1 tsp Italian seasoning

  • ½ tsp salt, or to taste

  • ¼ tsp black pepper

  • 2 tbsp chopped fresh parsley

  • Optional: red pepper flakes and extra lemon wedges for serving

Nutrition Per Serving

Calories: 475
Protein: 17 g
Carbohydrates: 78 g
Fat: 10 g
Fiber: 10 g
Sugar: 8 g
Sodium: 620 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

Instructions

Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.

  • Toast the orzo. Stir in the dry orzo and cook for about 1 minute, stirring frequently.

  • Cook. Add the chickpeas, vegetable broth, Italian seasoning, salt and pepper. Bring to a gentle boil, then reduce the heat to medium-low. Cook uncovered for 10–12 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed.

  • Make it creamy. Stir in the plant milk and nutritional yeast. Cook for another 2 minutes until creamy.

  • Finish with greens and lemon. Stir in the spinach and cook just until wilted. Remove from the heat and stir in the lemon zest and lemon juice.

  • Serve. Divide among four bowls and finish with fresh parsley, black pepper and red pepper flakes if desired.

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Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

Orzo continues to absorb liquid as it sits. If your pasta becomes too thick, stir in a splash of vegetable broth or plant-based milk just before serving to bring back that creamy texture.

🔄 Easy Substitutions
No spinach? Use chopped kale or arugula. Cannellini beans can replace the chickpeas, and gluten-free orzo can be used if needed. For an oil-free version, sauté the onion and garlic in a few tablespoons of vegetable broth instead of olive oil.

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon