Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 cup dry orzo pasta

1 tablespoon salted butter

1/4 cup fresh basil, chopped, plus more for serving

1 (8 ounce) block feta cheese, patted dry, and sliced into 1/4 inch slices

3 tablespoons cornstarch

2 tablespoons plus 1/4 cup extra virgin olive oil

2 (16 ounce) cans chickpeas (drained and patted dry)

3 cloves sliced garlic and 1 clove grated garlic

1/2 teaspoon smoked paprika

1 pinch crushed red pepper flakes

kosher salt

2 zucchini or yellow summer squash, thinly sliced

2 tablespoons fresh thyme (or 2 teaspoons dried thyme)

zest and juice of 1 lemon

1 tablespoons raw sesame seed

1 cup plain Greek yogurt

1/2 cup mixed tender herbs, such as mint, dill, and or cilantro

Directions

1. Cook the orzo according to package directions, until al dente. Drain and toss with butter, basil, and a pinch of salt. 2. 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. Add 2 tablespoons 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. 3. To the skillet, add the remaining 1/4 cup oil, the chickpeas, 3 cloves sliced garlic, the paprika, and a pinch of red pepper and salt. Cook, stirring occasionally until the chickpeas are crisping, about 5 minutes. Add the zucchini, thyme, lemon zest, and sesame seeds. Cook another 5 minutes, until the zucchini is crisped on the edges. Remove from the heat.4. In a small bowl, stir together the yogurt, lemon juice, 1 clove grated garlic, and a pinch of salt. 5. 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. Enjoy!

Nutrition

• Calories: 813 kcal