This delicious and easy one pan meal with baked orzo and chickpeas is a family favorite dinner! Perfect for meatless Monday, this vegetarian meal is hearty and healthy.

If you love Mediterranean flavors, try our Mediterranean Pasta Salad and Mediterranean Lentil Soup.

Mediterranean chickpea orzo bake with spinach in a white bowl with lemon slices and a silver spoon.

One Pan Baked Orzo Features

Serve this as a main course for 4 or a hearty side dish for 6 people.
This flavorful dish is so easy to pull together - while it does require some baking time, there's only 15 minutes of hands-on time!
This dish saves well in the refrigerator and can be served warm or cold, making it a great meal prep recipe.

Ingredients

Dried Orzo - use your favorite brand of orzo or other small pasta like ditalini.
Canned Chickpeas - drain and rinse your chickpeas (garbanzo beans). You can also substitute for canned white beans.
Canned Tomatoes - use the full can of tomatoes, juice and all. You can substitute for two large beefsteak tomatoes if you'd prefer to use fresh tomatoes.
Olives - use Kalamata olives for delicious Mediterranean flavor that packs a bright salty punch.
Aromatics - you'll use diced red onion and minced garlic to season the dish. You can substitute the red onion for yellow onion or shallots.
Seasonings - add Italian seasoning, paprika, salt and pepper to season the pasta.
Baby Spinach - stir in baby spinach after the dish is done cooking for some fresh flavor and fiber.

See the recipe card for quantities.

Ingredients for one pan Mediterranean orzo bake on a marble background.

Mediterranean chickpea orzo bake with spinach and tomatoes in a baking dish wit a wooden spoon.

If you try this recipe, leave a comment and a star rating below!

Mediterranean Orzo Bake

This delicious one-pan baked Mediterranean orzo and chickpeas is a flavorful and filling vegetarian dinner that the whole family will love!

5 from 1 vote

Print Pin Rate

Prep Time: 15

Cook Time: 30

Servings: servings

Author: Emily Wilson

Ingredients

1 cup orzo
14 ounces canned chickpeas
14 ounces canned diced tomatoes
¼ cup Kalamata olives roughly chopped
1 small red onion diced
3 cloves garlic minced
½ cup crumbly feta cheese
2 cups vegetable broth
2 teaspoons Italian seasoning
½ teaspoon sea salt
½ teaspoon paprika
¼ teaspoon black pepper
3 cups baby spinach
2 teaspoons lemon juice

Instructions

Preheat oven to 400 F.
Combine the orzo, chickpeas, tomatoes, olives, onion, garlic, feta cheese, vegetable broth, Italian seasoning, salt, paprika, and pepper in a 9x13 inch baking dish. Stir to combine.
Bake, uncovered, for 30 minutes or until most of the liquid has absorbed.
Stir in the spinach and lemon juice. Serve immediately.