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–+ servings
Sheet pan roasted broccoli orzo with chickpeas, olives, and feta in bright natural light.

Roasted Broccoli Orzo With Chickpeas and Feta

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 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 (200 g) 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 (65 g) olives pitted
  • ¾ cup (110 g) crumbled feta or grated parmesan

  • 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.
    Step 1 Broccoli and chickpeas spread across a sheet pan with paprika seasoning.
  • 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.
    Step 2 Honey mustard dressing in a bowl with garlic and lemon zest.
  • 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.
    Step 3 Tender cooked orzo draining in a colander.
  • 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.
    Step 4 Orzo, roasted broccoli, chickpeas, olives, feta, and dressing tossed on the pan.
Substitutions
  • 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.
 
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.
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