This Roasted Broccoli Orzo with Chickpeas and Feta is an easy, nutritious sheet pan dinner packed with Mediterranean flavors, wholesome ingredients, and a delicious lemon honey mustard dressing.
If you love easy sheet pan dinners, try our Roasted Cauliflower Orzo, Roasted Zucchini Orzo, or Roasted Brussels Sprouts Orzo.
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Why you’ll love our Roasted Broccoli Orzo!
This Roasted Broccoli Orzo with Chickpeas and Feta is the kind of easy, wholesome dinner that makes eating more vegetables something to look forward to. 🥦 It’s packed with nutritious ingredients, Mediterranean-inspired flavors, and plenty of plant-based goodness.
Louise and I created this recipe after seeing how much you loved our roasted cauliflower orzo. And honestly, this version might be even better! Smoky roasted broccoli, crispy-edged chickpeas, tender orzo, and creamy feta come together in one incredibly satisfying meal.
The magic happens right on the sheet pan. ✨ We toss the hot orzo with the roasted vegetables, olives, feta, and a bright honey mustard dressing with plenty of fresh lemon. The pasta soaks up all those delicious roasted flavors, making every bite irresistible.
Best of all, this is a simple, fiber-rich, Mediterranean-style dinner made with affordable, everyday ingredients. 🍋 It’s hearty without feeling heavy, easy enough for busy weeknights, and just as delicious for lunch the next day.
P.S: For more easy, veggie-packed pasta dinners, try our lemon orzo with zucchini, mushroom orzo, or black bean orzo soup.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Broccoli: Fresh broccoli roasts beautifully with crispy, slightly charred edges. Substitute cauliflower, Brussels sprouts, or zucchini.
- Chickpeas: Add protein, fiber, and a satisfying bite. Substitute white beans, butter beans, or cooked lentils.
- Extra virgin olive oil: Adds richness and helps the vegetables roast beautifully. Substitute avocado oil.
- Smoked paprika: Adds a delicious smoky flavor. Substitute sweet paprika, chili powder, or Cajun seasoning.
- Orzo: Small, rice-shaped pasta perfect for this Mediterranean-inspired dish. Substitute whole wheat orzo, pearl couscous, small pasta shells, or gluten-free orzo.
- Lemon: Fresh juice and zest brighten the dressing. Substitute lime or red wine vinegar.
- Mustard: Dijon adds tang and depth. Yellow or whole-grain mustard work beautifully too.
- Honey: Balances the tangy dressing with gentle sweetness. Substitute maple syrup or agave.
- Garlic: Freshly grated adds punch. Substitute garlic-infused olive oil if you’re garlic intolerant.
- Olives: Add a savory, briny bite. Try Kalamata, green olives, capers, or chopped sun-dried tomatoes.
- Feta: Adds creamy, salty goodness. Substitute goat cheese, grated Parmesan, or dairy-free feta.
How to Make Roasted Broccoli Orzo
Step 1. Roast the Broccoli and Chickpeas
Preheat your oven to 430°F (220°C).
Cut the broccoli into bite-sized florets and add them to a large sheet pan with the drained and rinsed chickpeas.
Toss with olive oil, smoked paprika, salt, and black pepper.
Spread everything in a single layer and roast for 20 minutes, until the broccoli is tender with slightly charred edges and the chickpeas are golden.
Step 2. Make the Honey Mustard Dressing
While the vegetables roast, whisk together olive oil, lemon juice, lemon zest, mustard, honey, grated garlic, salt, and black pepper in a small bowl.
The dressing should be smooth, tangy, and slightly sweet. Set aside.
Step 3. Cook the Orzo
Bring a pot of lightly salted water to a boil and cook the orzo until just tender, following the package instructions.
Timing tip: Start cooking the orzo about 8–10 minutes before the vegetables are ready. This way, everything will be hot when you toss it together.
Drain the orzo well, but don’t rinse it.
Step 4. Toss Everything on the Sheet Pan
Remove the sheet pan from the oven and add the hot orzo, olives, crumbled feta, and honey mustard dressing.
Toss everything directly on the warm sheet pan so the orzo soaks up all the delicious roasted flavors and lemony dressing.
Serve your roasted broccoli orzo warm, with an extra squeeze of lemon and a little more feta on top.
Tip: This easy sheet pan orzo is also delicious at room temperature, making it perfect for meal prep or a make-ahead lunch.
Serving Suggestions
- For a Mediterranean-inspired spread: Serve alongside hummus, warm pita bread, tzatziki, and a fresh cucumber tomato salad.
- For a protein-packed dinner: Serve with grilled chicken, salmon, shrimp, or baked tofu for an even more satisfying meal.
- For meal prep: Divide into airtight containers for easy lunches throughout the week. Enjoy warm or at room temperature.
- For potlucks and cookouts: Serve as a Mediterranean-style orzo salad. It’s delicious at room temperature and easy to make ahead.
- For a light lunch: Serve over a handful of fresh arugula or baby spinach with an extra squeeze of lemon.
- For a family dinner: Pair with grilled chicken, turkey meatballs, or a simple green salad.
- For extra crunch: Top with toasted pine nuts, chopped almonds, or roasted pumpkin seeds.
Tips
- Dry the chickpeas well: Pat them dry after rinsing so they roast instead of steam.
- Cut broccoli evenly: Keep florets bite-sized so they cook evenly and develop golden edges.
- Don’t overcrowd the pan: Spread everything in a single layer for better browning.
- Use plenty of lemon zest: It adds fresh, fragrant flavor without making the dressing too acidic.
- Don’t overcook the orzo: Cook until just tender so it doesn’t turn mushy when tossed with the dressing.
- Save some pasta water: A splash helps loosen the orzo if it looks too dry.
- Don’t rinse the orzo: The starch helps the honey mustard dressing cling to the pasta.
- Toss everything while hot: Add the orzo directly to the warm sheet pan so it absorbs the roasted flavors.
- Add feta after roasting: It softens slightly from the heat without drying out.
- Serve warm or at room temperature: Both are delicious, making this great for meal prep.
Frequently Asked Questions
Yes! Frozen broccoli works, but roast it straight from frozen without thawing. It may need a few extra minutes in the oven and won’t get quite as crispy as fresh broccoli.
Absolutely! This easy vegetarian orzo dinner is delicious warm or at room temperature. You can prepare it a day ahead and refrigerate until ready to serve. Add a squeeze of fresh lemon before serving.
Yes! Small pasta shapes like ditalini, small shells, pearl couscous, or elbow macaroni work well. You can also use whole wheat or gluten-free orzo.
Chickpeas and feta already provide protein, but you can add grilled chicken, salmon, shrimp, or baked tofu for a more substantial meal.
Yes! It’s delicious warm, at room temperature, or chilled like a pasta salad. If serving cold, refresh it with a little olive oil and lemon juice.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
You can also freeze it for up to 2 months, although the broccoli and orzo may become softer after thawing.
Thaw overnight in the refrigerator and reheat gently with a splash of water or olive oil. Add fresh lemon juice before serving.
More Mediterranean Orzo Recipes
- Marry Me Orzo
- Roasted Eggplant Orzo
- Roasted Corn Orzo with Zucchini
- Roasted Tomato Orzo
- Broccoli Orzo and White Beans
- Roasted Butternut Squash Orzo
- Mediterranean Orzo and Beans
- Mediterranean Lentil and Orzo
If you try this Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Roasted Broccoli Orzo With Chickpeas and Feta
Ingredients
- 1 large broccoli head
- 1 can chickpeas 15 oz / 400 g – drained and rinsed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked paprika + some salt and pepper to taste
- 1 cup orzo
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1 lemon finely grated zest
- 2 tablespoons lemon juice about ½ lemon
- 1 tablespoon mustard Dijon or yellow
- 1 tablespoons honey or maple syrup
- 1 clove garlic grated
- ½ teaspoon salt plus more to taste and black pepper
- ½ cup olives pitted
- ¾ cup crumbled feta or grated parmesan
Instructions
- Roast Broccoli: Preheat the oven to 430°F (220°C).Cut 1 large broccoli head into bite-sized florets and add to a large sheet pan with 1 can chickpeas — rinsed and drained well.Toss with 2 tablespoons extra virgin olive oil, 2 teaspoons smoked paprika, some salt, and pepper.Spread in a single layer and roast for 20 minutes, until the broccoli is tender and slightly charred.
- Make dressing: In a small bowl, whisk together 2 tablespoons extra virgin olive oil, the grated zest of 1 lemon, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoons honey, 1 clove garlic (grated), ½ teaspoon salt, and black pepper until well combined.
- Cook the orzo: About 10 minutes before the vegetables are ready, boil 1 cup orzo in lightly salted water following the package instructions.Cook until just tender, then drain well without rinsing.
- Toss and serve: Add the hot orzo directly to the sheet pan with the roasted broccoli and chickpeas.Add ½ cup olives, ¾ cup crumbled feta, and the dressing. Toss everything together so the orzo absorbs all the delicious flavors.Serve warm with an extra squeeze of lemon and more feta if you like.
Notes
- Broccoli → Cauliflower, Brussels sprouts, or zucchini.
- Chickpeas → White beans, butter beans, or cooked lentils.
- Extra virgin olive oil → Avocado oil.
- Smoked paprika → Sweet paprika, chili powder, or Cajun seasoning.
- Orzo → Whole wheat orzo, pearl couscous, small pasta shells, or gluten-free orzo.
- Lemon → Lime or red wine vinegar.
- Mustard → Yellow, Dijon, or whole-grain mustard.
- Honey → Maple syrup or agave.
- Garlic → Garlic-infused olive oil if garlic intolerant.
- Olives → Kalamata olives, green olives, capers, or sun-dried tomatoes.
- Feta → Goat cheese, grated Parmesan, grated Pecorino Romano, or dairy-free feta.
- Dry the chickpeas well: Pat them dry after rinsing so they roast instead of steam.
- Cut broccoli evenly: Keep florets bite-sized so they cook evenly and develop golden edges.
- Don’t overcrowd the pan: Spread everything in a single layer for better browning.
- Use plenty of lemon zest: It adds fresh, fragrant flavor without making the dressing too acidic.
- Don’t overcook the orzo: Cook until just tender so it doesn’t turn mushy when tossed with the dressing.
- Save some pasta water: A splash helps loosen the orzo if it looks too dry.
- Don’t rinse the orzo: The starch helps the honey mustard dressing cling to the pasta.
- Toss everything while hot: Add the orzo directly to the warm sheet pan so it absorbs the roasted flavors.
- Add feta after roasting: It softens slightly from the heat without drying out.
- Serve warm or at room temperature: Both are delicious, making this great for meal prep.
Nutrition
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Sounds delicious and is nutritional