Recipe: Crispy Feta with Spiced Chickpeas and Orzo
Last updated: March 22, 2023, at 5:00 a.m. PT
Originally published: July 23, 2020, at 12:01 p.m. PT
This flavor-packed dish takes humble feta and transforms it into the star of the show!
Yields: 4 Servings
Total Preparation Time: 30 Minutes
Ingredients
- 1 cup whole wheat orzo
- 1 tablespoon olive oil
- 1/4 cup chopped fresh basil
- 1 (8 oz) block of feta
- 3 tablespoons cornstarch
- 4 tablespoons avocado oil, divided
- 2 (14 oz) cans chickpeas, drained/rinsed
- 4 cloves garlic, minced, divided
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon crushed red pepper flakes
- Salt and pepper, to taste
- 8 oz crimini mushrooms, cleaned, sliced
- 1 lemon, zested and juiced
- 1 tablespoon fresh parsley
- 1 cup plain greek yogurt
- 1/2 cup chopped fresh dill
Instructions
- Cook orzo according to package directions. Drain well and toss with olive oil and fresh basil. Set aside.
- Pat the feta dry and slice into slabs about 1/4" thick and dredge in cornstarch until evenly covered.
- Heat 2 tablespoons avocado oil over medium heat. Place feta in hot oil, being careful not to over crowd the pan. Cook about 1 minute per side, until golden brown. Remove from pan
- and set aside.
- Add remaining avocado oil to hot pan and add the chickpeas, 3 cloves of garlic, paprika, pepper flakes, salt and pepper. Cook about 5 minutes or until hot.
- Add mushrooms and continue cooking until browned - about 5 minutes more.
- Add lemon zest and fresh parsley and set aside.
- In a small bowl, mix yogurt, remaining 1 clove of garlic, dill and lemon juice. Season with salt and pepper.
- To serve, divide yogurt among four plates and spread it out. Top with orzo, chickpeas and crispy feta.
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Auburn Valley YMCA
Bellevue Family YMCA
Coal Creek Family YMCA
Dale Turner Family YMCA
Downtown Seattle YMCA
Matt Griffin YMCA
Meredith Mathews East Madison YMCA
Northshore YMCA
Sammamish Community YMCA
Snoqualmie Valley YMCA
University Family YMCA
West Seattle & Fauntleroy YMCA
Kent YMCA
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