Name: Lemon Orzo Pasta Salad
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can chickpeas (drained and rinsed); 1 tbsp extra virgin olive oil; 1 tsp kosher salt; 0.5 tsp dried oregano; 0.5 tsp sweet paprika (or hot paprika); 0.25 tsp dried thyme; 0.25 tsp onion powder; 1.25 cups fresh basil leaves (loosely packed, chopped (20g)); 1 null lemon zest (from medium or large lemon); 1 clove garlic (minced or grated); null null flaky sea salt (to taste); 2 tbsp lemon juice (freshly squeezed); 12 oz orzo ((340g)); 1 cup pasta water (reserved from cooking orzo); 0.25 cup extra virgin olive oil ((56 mL)); 5 cloves garlic (thinly sliced (as evenly as possible)); 0.25 cup pine nuts ((32g)); 2 tbsp preserved lemon peel (chopped); 1 tsp Aleppo pepper ((or 0.25 tsp red pepper flakes)); null null kosher salt (or sea salt, to taste); null null black pepper (freshly cracked, to taste); 8 null sun dried tomatoes (oil-packed (~45g), chopped); 3 handful baby spinach (roughly chopped (70g))

Instructions

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1

Transfer the chickpeas (1 can) to a clean dish towel. Gently rub to dry them as much as you can without smushing them.
2

Heat a large sauté pan over medium-high heat with the extra virgin olive oil (1 tbsp). Once hot, add the [chickpeas] and spread in a single layer. Cook undisturbed for 2 minutes to allow browning. Toss and cook for another 3 to 5 minutes, until golden brown and blistered.
3

Add kosher salt (1 tsp), dried oregano (0.5 tsp), sweet paprika (0.5 tsp), dried thyme (0.25 tsp), and onion powder (0.25 tsp) to the [chickpeas], and toss well to coat. Cook for 30 seconds, stirring constantly to prevent spices from burning. Remove from heat and set aside.
4

Make the basil gremolata. In a small bowl, combine the fresh basil leaves (1.25 cups), the zest (1 lemon), garlic (1 clove), and a few pinches of [flaky sea salt]. Set aside. Juice the lemon to get lemon juice (2 tbsp); set aside.
5

Cook the orzo (12 oz). Bring a large pot of water to a boil and salt generously. Add the [orzo] and cook according to package instructions until just al dente. Drain, reserving pasta water (1 cup).
6

Return the pan used for the [chickpeas] to the stove (no heat yet). Add extra virgin olive oil (0.25 cup), garlic (5 cloves), and pine nuts (0.25 cup). Turn heat to medium-low. Stir occasionally, separating garlic. Once sizzling (5-6 minutes), stir frequently until garlic and [pine nuts] are golden. Add preserved lemon peel (2 tbsp) and Aleppo pepper (1 tsp). Cook for 1 minute, stirring constantly. Season with a pinch of [kosher salt] and [black pepper].
7

Add pasta water (0.25 cup) to the pan and whisk. Add the hot [orzo] and dried tomatoes (8 sun), tossing to combine. Add more [pasta water] as needed if [orzo] sticks.
8

Add baby spinach (3 handful) and lemon juice (2 tbsp) and toss gently until wilted. Add the [spiced chickpeas] and toss to warm. Remove from heat. Add the [basil gremolata] and toss gently. Taste for seasonings, adding [lemon juice] or [kosher salt] as needed.