Easy meatless dinner! Crispy pan-fried feta cheese paired with spiced chickpeas and zucchini and severed over a creamy garlic lemon yogurt and buttery basil orzo. Every bite is layered with delicious spring flavors.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Drain the chickpeas well in a colander. Wash all herbs, shake dry, pluck leaves from the stems and chop finely. Wash the zucchinis, pat dry and cut into thin slices. Peel and finely slice the garlic cloves.
Cook the orzo according to package directions, until al dente. Drain and toss with butter, basil, and a pinch of salt.
Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the feta slices and toss to coat all sides. Heat a large, high sided skillet over medium heat and add 2 tablespoons olive oil. Arrange the feta in a single layer and cook until golden, about 1 minute per side. Remove the feta from the skillet to a plate and set aside.
To the skillet, add the remaining olive oil, the chickpeas, garlic, paprika, and a pinch of salt and pepper.
Cook, stirring occasionally until the chickpeas are crisping, about 5 minutes. Add the zucchini, thyme and lemon zest. Cook another 5 minutes, until the zucchini is crisped on the edges. Remove from the heat.
In a small bowl, stir together the yogurt, lemon juice, garlic powder, and a pinch of salt.
To serve, spread the yogurt in the bottom of a shallow bowl. Add the orzo, crispy feta, and chickpeas overtop. Serve topped with fresh herbs.
Preparing In The Kitchen
Drain the chickpeas well in a colander. Wash all herbs, shake dry, pluck leaves from the stems and chop finely. Wash the zucchinis, pat dry and cut into thin slices. Peel and finely slice the garlic cloves.
Cook the orzo according to package directions, until al dente. Drain and toss with butter, basil, and a pinch of salt.
Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the feta slices and toss to coat all sides. Heat a large, high sided skillet over medium heat and add 2 tablespoons olive oil. Arrange the feta in a single layer and cook until golden, about 1 minute per side. Remove the feta from the skillet to a plate and set aside.
To the skillet, add the remaining olive oil, the chickpeas, garlic, paprika, and a pinch of salt and pepper.
Cook, stirring occasionally until the chickpeas are crisping, about 5 minutes. Add the zucchini, thyme and lemon zest. Cook another 5 minutes, until the zucchini is crisped on the edges. Remove from the heat.
In a small bowl, stir together the yogurt, lemon juice, garlic powder, and a pinch of salt.
To serve, spread the yogurt in the bottom of a shallow bowl. Add the orzo, crispy feta, and chickpeas overtop. Serve topped with fresh herbs.
