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

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
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 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.
    Canned tomatoes, orzo, chickpeas, diced olives, crumbled feta, spices, and vegetable stock in a baking dish.
  • Bake, uncovered, for 30 minutes or until most of the liquid has absorbed.
    Baked orzo, chickpeas, olives, feta, and tomatoes in a baking dish.
  • Stir in the spinach and lemon juice. Serve immediately.
    Mediterranean chickpea orzo bake with spinach and tomatoes in a baking dish.

Notes

Storage - Leftovers can be saved for up to 4 days in the refrigerator in an airtight container.

Nutrition

Serving: 1g | Calories: 335kcal | Carbohydrates: 53g | Protein: 15g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 1546mg | Potassium: 626mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2745IU | Vitamin C: 19mg | Calcium: 220mg | Iron: 4mg