July 31, 2025
One Pan Lemon Pesto Orzo and Chickpeas
Bright, creamy, and packed with plant-powered protein, this One Pan Lemon Pesto Orzo and Chickpeas recipe is the weeknight dinner of my dreams. A vibrant, one-pan dinner made with lemony pesto, chickpeas, kale, and orzo. Creamy, comforting, and ready in under 30 minutes!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsOne Pan Lemon Pesto Orzo and Chickpeas
This recipe is inspired by seasonal lemon pesto at Trader Joe’s – it’s not vegan, but I’ve always been curious to try it, so I set out to create a dairy-free version that captures the same zesty, herbaceous vibe, and I think this creamy One Pan Lemon Pesto Orzo and Chickpeas delivers in the best way. It’s made with chickpeas, kale, artichokes, and a bright homemade almond pesto, all simmered together in one pan with creamy orzo for an easy, flavorful, and nourishing dinner. If you’re looking for a quick and cozy meal with minimal cleanup, this one checks all the boxes!
Why You’ll Love This One Pan Lemon Pesto Orzo and Chickpeas
✔ One Pan = Easy Clean-Up: No juggling pots or worrying about timing multiple components.
✔ Bright, Creamy, and Hearty: The lemon pesto adds zing while chickpeas and orzo keep it satisfying.
✔ Made with Pantry Staples: Orzo, canned chickpeas, broth, and artichokes are budget-friendly and easy to keep on hand.
✔ Customizable: Swap the kale for spinach, use store-bought pesto, or mix in other beans or veggies. The great thing about this recipe is that it’s flexible and forgiving.
✔ Great for Leftovers: The flavors only get better as it sits, making it perfect for meal prep or next-day lunches.
How to Make One Pan Lemon Pesto Orzo and Chickpeas:
1. Sauté the Aromatics:
In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add diced onion and cook until fragrant, 3 to 5 minutes. Stir in minced garlic, salt, black pepper, garlic powder, and optional chili flakes. Cook 1 to 2 more minutes.
2. Toast the Orzo :
Add the dry orzo and chickpeas to the pan. Cook for another 1 to 2 minutes, stirring frequently, until the orzo is lightly toasted.
3. Simmer:
Pour in the vegetable broth and vegan cream. Increase heat to bring it to a simmer. Once bubbling, reduce heat to low, cover, and cook for 10 to 12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
4. Add Lemon Pesto, Kale, and Artichoke Hearts:
Stir in the lemon pesto, chopped kale, and artichoke hearts. Cook for 1 to 2 minutes, until the kale is just barely wilted and the mixture is creamy and well combined.
5. Finish, Serve, and Enjoy!
Turn off the heat and stir in the lemon juice. Taste and adjust seasoning. Top with vegan parmesan and fresh parsley if desired. Serve immediately!
Tips and FAQs
- Toast your orzo: for a nuttier depth of flavor before adding liquid.
- Homemade lemon pesto: it’s totally worth it – bright, zesty, and freezer-friendly!
- Adjust consistency: with a splash of broth or water before serving if it thickens too much as it sits.
- Make it spicy: add more chili flakes if you like a kick.
Can I make this One Pan Lemon Pesto Orzo and Chickpeas gluten-free?
Yes! Just swap the orzo for gluten-free pasta. I love Delano’s Gluten Free Orzo.
Can I use store-bought pesto?
Absolutely. If you’re in a pinch, use any good-quality vegan pesto and add lemon zest and juice to mimic the bright flavor of homemade lemon pesto.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of water or broth.
Is this freezer-friendly?
I do not recommend freezing the finished dish, but the lemon pesto freezes beautifully in an airtight container for up to 3 months.
More One Pan Recipes to Try This Summer:
A One Pan Weeknight Wonder!
Whether you’re craving something bright and fresh or cozy and creamy, this One Pan Lemon Pesto Orzo and Chickpeas is guaranteed to deliver. It’s a fuss-free meal with gourmet vibes – perfect for busy weeknights, meal prep Sundays, or when you just want something really satisfying with minimal cleanup!
If you give this One Pan Tofu Piccata Pasta and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!
One Pan Lemon Pesto Orzo and Chickpeas
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 6 cloves fresh minced garlic
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- 1 teaspoon garlic powder
- ½ teaspoon red chili flakes, optional
- 1 cup uncooked orzo
- 1 15-ounce can of chickpeas, drained and rinsed
- 2 cups vegetable broth
- ½ cup vegan cream
- 1 cup lemon pesto, recipe in the notes section below
- 1 bunch kale, stems removed and thinly chopped
- 1 14-ounce can of artichoke hearts, drained and rinsed
- Juice of half a lemon
- Vegan parmesan cheese, for garnishing, optional
- Fresh minced parsley, for garnishing, optional
Instructions
- Heat the olive oil in a large sauté pan over medium heat.
- Add the onion and cook, stirring often, until fragrant, 3 to 5 minutes.
- Add garlic and season with the salt, pepper, garlic powder, and red pepper flakes and cook for another 1 to 2 minutes until fragrant.
- Stir in the dry orzo and chickpeas and continue to cook for another for 1 to 2 minutes to toast the orzo slightly.
- Pour in the vegetable broth and cream.
- Increase the heat to medium-high and bring to a simmer.
- Once at a simmer, reduce the heat to low, cover, and cook, stirring occasionally, until the orzo is al dente and most of the liquid has absorbed, 10 to 12 minutes.
- Stir in the pesto, chopped kale, and artichoke hearts. Cook for 1 to 2 minutes until the kale is just barely wilted and everything is well combined and creamy.
- Turn off the heat and pour in the lemon juice, stirring to combine. Taste and adjust seasonings, if necessary.
- Enjoy immediately with a sprinkle of vegan parmesan and parsley. Enjoy!
Video
Notes
- ¾ cup raw almonds
- Zest of 2 lemons, plus their juice
- ¾ cup vegan parmesan
- 4 cloves garlic
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- ½ teaspoon sugar, optional
- ½ cup olive oil
- ¼ – ½ cup water
- To make the lemon pesto, roughly pulse the almonds in a food processor until coarsely ground.
- Add the lemon zest, lemon juice, parmesan, garlic, salt, pepper, and sugar.
- While pulsing, slowly drizzle in the olive oil until smooth but still slightly coarse. If sauce seems too thick, stir in a little water to reach desired consistency.
- Taste and adjust seasonings, if necessary
- Refrigerate for up to 5 days or freeze in an airtight container for up to 3 months.
