If I could make only one dish this summer...

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in calories and offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Drain and rinse canned chickpeas, then gently dry them off.

Heat a stainless steel pan over medium-high heat, then lower the heat to prevent burning.

Let chickpeas brown for a minute or two without stirring constantly.

Mix spices: oregano, paprika, onion powder, thyme, and salt.

Once chickpeas are golden brown, toss them with the spice blend to coat evenly.

Heat water in a separate pot for the orzo.

Prep other ingredients while waiting for the water to boil: slice five garlic cloves and set aside the sixth for later.

Finely chop about two tablespoons of preserved lemon peel.

Roughly chop baby spinach.

Chop basil using the chiffonade technique, then rotate and chop again for smaller pieces.

Juice a lemon and set aside for later use.

Add a generous amount of salt to the boiling water before cooking the orzo.

In a cold sauté pan, add olive oil, sliced garlic, and pine nuts, then turn to medium-low heat.

Toast the pine nuts and garlic until golden, stirring frequently to avoid burning.

Scoop out some pasta water before adding preserved lemon and chili flakes to the pan.

Once the garlic and pine nuts are golden, add a splash of pasta water to the pan.

Gently add cooked orzo to the pan, along with sun dried tomatoes, and use the olive oil sauce to coat the orzo.

Add chopped baby spinach and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens