Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo.
This plate of Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo is a great easy meatless dinner for any night of the week. Crispy pan-fried feta cheese paired with spiced chickpeas and zucchini and severed over a creamy garlic lemon yogurt and buttery basil orzo. When you’re in need of an easy, colorful, and fresh dinner…make this vegetarian dish. Every bite is layered with delicious spring flavors. And the feta? It’s salty, crispy, and keeps everyone coming back for seconds.
Leave it to me to come up with a dinner recipe that highlights cheese as it’s “main”. Are you surprised? I would hope not. You all know how much I love cheese…this recipe is just more proof of that.
This is hands down my new favorite vegetarian dinner. It focuses heavily on the feta cheese plus a whole bundle of pantry staples too. Ok, jumping straight into the details today because I have many words to share about this crispy lemon feta with spiced chickpeas.
The Inspiration.
I wanted to create a vegetarian dinner that felt new and exciting. I racked my brain forever to come up with something fun. But in the end, I was just landing on dishes that I’d either already created and shared, or just sounded too boring to pursue.
The one thing I have not done is crispy tofu. Why you ask? Simply because I’m really not a fan of tofu. To be honest, it totally weirds me out. Something about the bright white color and the texture…it’s just not for me. But a crispy tofu with rice always looks so good. And then this got me thinking. What kind of looks like tofu and can be crisped in a skillet?
First, I thought of Halloumi cheese and yes, halloumi cheese is so delicious. But I didn’t have any in the fridge and I did not want anyone going to the store.
What did I have in the fridge? Feta cheese. So much feta cheese. And then the light bulb in my head went off. Why not just make crispy pan-fried feta cheese slices and serve them over orzo and call it dinner? It sounded delicious, so I went for it. I wrote a few notes down, decided to add chickpeas for heartiness and protein, and zucchini for some green color.
I wasn’t sure how it would all come together, but I knew it was going to be delicious…
And yes, this is delicious…crispy feta cheese plus buttery orzo. Nothing not to love.
Before you do anything, make the orzo.
This orzo is easy and has just three ingredients, butter, orzo, and basil. Just boil the orzo, toss with butter, then add plenty of freshly chopped basil. I love the buttery orzo paired with the light and summery basil. It’s simple, but mouth watering.
I have to say that this orzo was inspired by little miss Asher who could easily survive on pasta or rice. Two other foods she loves? Butter and basil. Put the three together and you have Asher’s dream bowl of food. Especially when a very generous sprinkle of flaky sea salt is added…basic, but in the best way.
Now, make the feta.
The crispy feta cheese is a lot easier to make than you might think. You need a block of feta cheese and some cornstarch. Just slice the feta and then toss in the cornstarch. The cornstarch is what gets the feta nice and crispy on the edges.
Next, pan-fry the cheese in olive oil. It crisps up quickly, so watch closely. Once the feta is crisped. Remove it from the skillet to a plate. You want to keep the feta cripsy, so this step is key.
Once the feta has been removed from the skillet, toss in the chickpeas and zucchini. Cook these together until crispy. Add some fresh thyme, lemon, a pinch of salt, and red pepper flakes…to your taste. And done, that’s the feta and the chickpeas.
At this point, the orzo should be done and it’s time to serve. Well, almost. First, stir together some Greek yogurt with a little garlic and lemon. I love a sauce with just about everything. This is the perfect creamy sauce to pair with rice and crispy cheese. You have three textures that are all made better when paired together.
Swirl the yogurt into a shallow bowl. Add the basil orzo, then the feta, chickpeas, and zucchini. Top the dish off with plenty of fresh herbs. I love using a mix of fresh dill, basil, and mint. Oh, and then, a pinch of flaky sea salt too.
And that’s it. Dinner in thirty minutes, made with pantry staples, feta cheese, and lots of fresh herbs. And even though this recipe is simple, it’s still so delicious. The feta is crisp on the outside, but soft and slightly melted inside. The chickpeas are crispy, spicy, and salty. The zucchini are sweet and flavored with fresh thyme. And the orzo is buttery, basily, and so very good.
Put it all together? Pretty close to perfect. My ideal meal any night of the week…easy, filling, a touch indulgent, but yet healthy too.
Looking for other vegetarian dinners? Here are some tried and true favorites.
Cauliflower Gnocchi with Crispy Zucchini and creamy Whipped Goat Cheese
Artichoke and Broccoli Pesto Brie Panini with Thyme Honey
Lemon Butter Cheese Ravioli with Garlic Basil Breadcrumbs
Lastly, if you make this crispy lemon feta with spiced chickpeas and basil orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo
An easy meatless meal for any night of the week...a touch indulgent, but yet healthy too!
Ingredients
Basil Orzo
- 1 cup dry orzo pasta
- 1 tablespoon salted butter
- 1/4 cup fresh basil, chopped, plus more for serving
Lemon Feta and Chickpeas
- 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
Instructions
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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!
Recipe Notes
The crispy feta was adapted from The New York Times.
Our Favorite Recipes
Tropical Jerk Grilled Chicken with Charred Mango Salsa Verde.
This is what’s for dinner tonight!!! Have it all! Will add some rotisserie chicken for the hubs.
That is so great! I hope you both enjoy this one, Christin! xTieghan
All the flavours go lovely together. I tweaked the recipe slightly to use what I had on hand. I used anelli pasta instead of orzo pasta, a high quality garlic oil instead of garlic cloves, carlin peas instead of chickpeas. Really worth adding lots of basil and mint. It was delicious.
Thank you so much Ali! That is really amazing to hear! xTieghan
hello Tieghan, if I want to use Halloumi, shall I just prepare it like feta here? or just put it on the grill?
thanx :*
Hi Ula,
You can prepare it like the feta! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks great! Would arrowroot work as a sub for the cornstarch? It’s all I have in the house!
Hi Amanda,
Yes or flour! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks great! I’m not a huge feta fan. What other cheese could I use? I love goat cheese but I’m not sure that would work. Thanks!
Hi Megan,
I haven’t tested this with goat, but it could be delish! You could also use brie or halloumi. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Very quick to make, tasty and filling. Swapped the zucchini for spinach. Good pantry cooking!
I am really glad this turned out so well for you Carole! Thank you!! xTieghan
Would goat cheese work as well as feta, or too soft? I was thinking olives would be a good addition. Have to try it!
Hi Lynne,
I haven’t tested this with goat cheese, but brie or halloumi would be a great substitute as well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
We do like tofu so I used that instead of feta. Didn’t have yogurt so used sour cream. Otherwise, prepared as directed and garnished generously with feta cheese. There was a lot of prep cutting up herbs, grating the lemon, cooking the orzo, it took over an hour prepare. We liked it but not sure we would prepare again since it took quite awhile and made a big mess to clean up.
Hi Brooke! I am glad you enjoyed this, but please let me know if there is anything I can help you with! xTieghan
This was special! Loved this served with shrimp. Wish there was a way to show the photo.
Amazing!! Thank you so much for trying this Debby! xTieghan
I can’t find cornstarch anywhere—it’s been sold out at my grocery store for weeks! The demand is almost on par with yeast. What do you recommend using instead? Can you just fry up the feta in olive oil, or should I try potato starch or a little flour?
Hi Emily,
I would go ahead and use some flour in place of the cornstarch. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So yummy. The feta was such a highlight. (I use a bit of Pam spray and a good spatula to make sure not to wreck that beautiful golden crust.) For some reason, the first time I made it, I wanted to add some extra protein so I put in two grilled chicken breasts, sliced. I found the chicken not only unnecessary, but almost detracting from the great flavors going on. The next time, I went back to exactly the way Tieghan wrote it. Yum! Great for Meatless Mondays.
Thank you so much Elizabeth! That is really great to hear! xTieghan
I made this last night for dinner and I still can’t stop thinking about the next time I will make it. I added some torn kale to the chickpeas & zukes. I love pretty much everything from the HBH kitchen but this one really blew me away. So colorful, fresh, healthy, and creative. A home run, Tieghan!!
Oh wow that is so amazing to hear!! Thank you so much Sydney! xTieghan
Tieghan this was like heaven on a plate !! So bursting with both flavors and textures. Had it all in house except feta… I used goat cheese in its place , and it was spectacular.
Now if only I could get my food to look like yours !! (I know … patience !)
This will certainly be made again and again !
Haha wow that is so amazing!! I am sure yours looks amazing too! Thank you Judi! xTieghan
This tasted so fresh and flavorful with the herbs and lemon! Very easy and quick too!
Thank you so much Jolie! xTieghan
Just made this yesterday! Everyone loved it – so delicious!!
Thank you Mary Ann! xTieghan
This recipe is incredible! Your website is my new go-to for recipes. My fiance, who is largely a meat/potatoes kinda guy has loved all your stuff as well, so huge win for me! Any thoguhts about making an app? I would love it for recipes!
Hi Abby,
Sorry I think I am confused about your question. Are you asking to make this as an app? because you totally could! xTieghan
Made this for dinner tonight. Turned out amazing! Very quick and very filling .
Stacey
Love that! Thank you Stacey! xTieghan
This is exceptional! Thank you!!
Thank you so much Julie! xTieghan
I don’t think I’ve ever rated a recipe in my life. This was so delicious I had to give you kudos. I also added jarred artichokes as I had on hand and toasted pita. Best Veg dish I’ve had in ages. Used many of the herbs I’ve been growing and that was so satisfying as well. Bravo!
Thank you Toni!! That is so amazing to hear! xTieghan
How do you keep coming up with these fabulous recipes? I made this for dinner tonight and I think this is one of my favorites. It is so, so good. Who knew fried feta could be so delicious? Loved it so much and so did my husband.
Haha just playing with ingredients in my kitchen! I am so glad you enjoyed this one, Swede! And I hope you continue to love others!! Thank you! xTieghan
Just a phenomenal recipe. Hits all the notes, crunchy, salty, sweet, savory. I added massaged kale & might do pinenuts if they were in my cupboard. So good!
Thank you Karen!! I am really glad this recipe turned out amazing for you! I hope you continue to enjoy all of the recipes you try! xTieghan
So tasty! Substituted orzo with jasmine rice and it was amazing!
Thank you so much Ashton! xTieghan
Good Morning Tieghan
Thank you for creating this wonderful recipe. Made this last night for a couple friends. Everything about this recipe called to me to try this. Delicious, healthy, and each mouth full was a surprise of flavor. This is a keeper.!! My friends thought this is what you would order at a really good restaurant. Bringing Joy one bite at a time.
Thank you, Kathy
Thank you so much Kathy! This was so sweet to read! xTieghan
I made this for dinner last week – I didn’t have feta but goat cheese slices worked pretty well! Everyone loved it <3
Wow that is so great! Thank you so much Chelsea!! xTieghan
Nice recipe! It turned out great, a perfect balance of flavours. I was first attracted to this recipe for its grilled feta cheese but all other elements go really well together.
I have to say I struggled a bit with the chickpea and zucchini part, that amount clearly did not fit together in one large pan especially if you want to crisp/grill them. I had to remove the chickpeas to make space for the zucchini to properly cook and still it took forever for them to brown slightly – in the meantime the rest of the food got a bit cold. I suppose the recipe calls for rather small zucchinis. Anyway next time I think I would simply bake them in the oven which would also help having everything ready at the same time.
Still, great recipe!! Thanks!
Thank you Abigail! That is so great to hear! xTieghan
Sooooo delicious! My tips / tricks for next time: Start with the chickpeas, since they will take the longest – I started with the orzo and the feta as instructed, but these lost their warmth by the time the rest was done (but we just popped the fried feta in the microwave for 15 sec to warm up again, and that worked fine). I would probably also remove the chickpeas before adding the zucchini so they have room to brown and get crispy, and then mix it all back together. After you’ve put in the zucchini, THEN start the orzo and feta, and it should come together nicely, timing wise. (All that said, I’m not sure what you lose, if anything, by cooking the feta separately instead of in the pan you will use for the chickpeas). Can’t wait to make this again!
I am so glad this turned out so amazing for you!! Thank you Julia! xTieghan
I made this for dinner last night. It was really good. My feta must have been too creamy or something because it just melted into the pan. I scraped it up and put it on a plate then moved on. I was making it for the 2 of us and we ate it all (I halved the amount feta). We are it all and it didn’t feel like too much. If I were serving 4 I would definitely at a salad and some pita bread.
Thank you so much Paula!! I am really glad this recipe turned out so amazing for you!! xTieghan
In general, and specifically, when your recipes call for chickpeas, do they need to be skinned?
Hi Hanna,
No need to bother! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this tonight and it was a big hit. Flavors were right on point. I will definitely make this again! Thank you for another inspired meal.
Thank you Jane!! I am really glad this one turned out so well for you! xTieghan
I just made this today for lunch (perks of working remote these days is getting to make delicious, fresh lunch at home). This dish is incredible! I am excited to make it more and more. It’s so healthy, fresh and different from our usual meals. I am obsessed!
Thank you Lauren!! That is amazing to hear! xTieghan
How many servings in one recipe?
Hi Kerry,
This recipe has 4 servings. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious! I used couscous instead of orzo, and it turned out great. The flavor profile was so on point. Thank you.
Thank you Cede! xTieghan
Oh man, as always, amazing!! I did want to ask, though, did you mean for the recipe to say remove the crispy chickpeas THEN add the zucchini? As it reads I just added them, so the chickpeas ended up mushy and the zucchini didn’t properly cook. It didn’t affect the flavors, though!
Hi Jen,
Thanks for trying the recipe. The instructions are correct, I cook the chickpeas and then add the zucchini. Please let me know if you have any other questions! xTieghan
Made this in the air fryer tonight. Amazing recipe!
Thank you so much! I am so glad you enjoyed it! xTieghan
I felt like this didn’t really work. Normally I love your recipes and was excited to try this one. The cornstarch came off the feta and took more than a minute to brown each side. The chickpeas were popping all over the place but stayed mushy and not crispy. The orzo didn’t have much flavor. Overall it was a lot of dishes for an okay meal.
Hi Meghan! I am really sorry to hear that!! Is there anything I can help you with? Or anything that could have gotten changed? Please let me know! xTieghan
Made this for dinner last night, it was so tasty. I wasn’t gonna bother doing the garlicky lemon yogurt for the bottom but I’m glad I did (and I’m glad I have leftovers for today ha). The only issue I had was with my feta oozing out and making a bit of a mess, but still worth it and really good. Thank you for this recipe!
I am so glad you did as well! Thank you for trying this one, Jess! xTieghan
Absolutely love your recipes, and this was no exception. Just delicious in every way. I really appreciate all the varied and flavorful vegetarian recipes. Keep up the great work!
Thank you so much Shelley!! I hope you continue to enjoy my recipes! xTieghan
This was absolutely delicious! I feel like I did everything slightly wrong too, from forgetting to salt the water for the orzo to frying up the feta incorrectly, but it still just delicious, such great flavors, as is usual for HBH!
I threw in about 5oz of spinach with the orzo to wilt and I think that was a nice way to bulk it a bit for a full diner and add some green. Used parsley and dill on top.
Note: be careful with what pan you use! I am still getting to know my All Clad stainless steel – and it did not go well, the corstarch completely stuck and they were these distorted puddles and I had to scrape all of the cornstarch off separately. Not picture perfect, but still delicious. Anyway, I would use a well-seasoned cast iron or non-stick next time.
Thank you for this delightful and different vegetarian meal!
Hi Lauren! Thank you so much for trying this recipe! I am really glad it turned out so well for you! xTieghan
Simple and delicious! I had all the ingredients to hand (swapped the orzo for pasta I had) so this was a perfect quick midweek meal.
Thank you so much Lucy!! xTieghan
Made this last week and wanted to know if you have any tricks for pan searing the feta? The crispy layer just slid right off and it was pretty messy lol.
Hi Paige,
So sorry I am not sure why that would have happened. I am wondering if your pan was hot enough? Please let me know how I can help. xTieghan
Oh my. This was delicious. My carnivorous family loved it! The flavors as amazing, and it is fairly easy to make. I subbed halloumi for the feta, but otherwise made it exactly as written. Thank you!
Amazing! Thank you for trying this one, Lina!! xTieghan
How essential are the herbs? All I have is parsley in the house!
Hi Claudia,
Use what you have on hand! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this recipe just the other day. Really tasty, lots of garlic, and so fresh. I did not have any Orzo and apparently we do not have it in our city here in Germany but I used basmati rice instead and it tasted really good!! This recipe definitely felt like I was in Greece. Thank you!
Aw that is so amazing! I am really glad this turned out so well for you, Melanie! xTieghan
This meal is simply amazing. I just love it. The flavours and the textures are marvelous. Easy to make. It turned out exactly as promised. My new favourite dish. It is also perfect for a work day lunch. I take it out of fridge an hour before eating and voila! A beautiful and satisfying lunch. I am making it again this week.
I am so glad this turned out so well for you!! I hope you continue to enjoy my recipes Adele! xTieghan
Looks great!
However, the cook times are much too short for the cheese and zucchini if they are supposed to turn out like the picture.
Probably the heat needs to be high (not medium) and several minutes rather than 1 for the feta. For the zucchini, they need much more than 5 minutes to start browning, at least if cooked with chickpeas. After about 10 minutes, only the pieces of zucchini that are directly in contact with the pan has a very slicht browning – the rest look raw.
To get the dish looking like in the picture, maybe use separate pans for everything, and combine later.
It smells great though, and I hope it tastes good too 😊
Thank you! I am glad this turned out so well for you, Bjorn! Is there any questions I can help with? xTieghan
Ahhhhh-mazing!!!! Loved every single bite.
That is so great to hear! Thank you Tia! xTieghan
Soooo good! The fried feta is super indulgent and delicious. Chickpeas took awhile to crisp up. Overall flavor combinations are spot on.
Thank you so much Kristen! xTieghan
Super great recipe! It was my first time making orzo. I will definitely be keeping this recipe in my back pocket.
Amazing! I am so glad you found this one and loved it! Thank you! xTieghan
I made this on a whim for lunch and it was sooo good! Easy to make and so quick! Thank you!
Thank you so much Rebecca! xTieghan
So yummy, Tieghan! Even though my pan wasn’t quite big enough to crisp up the zucchini with the chickpeas (and even though I need to perfect the technique on pan frying feta (my coating came off)- I don’t think my oil was hot enough when I put it in), it all TASTED SO GOOD! My husband, a huge carnivore, absolutely loved it and agreed to clean whatever kitchen mess I make if I can make dishes like this (thanks, HBH fam!) I will likely reduce the recipe to one can chickpeas and one zucchini in the future just so I can try to crisp them up well. Also. The basil orzo was so easy and tasty- will use that in the future for an easy side dish. Used Tieghan’s recommendation on mixed herbs of dill, basil, and mint (SO GOOD!) Dont skimp on the herbs!!
Anyway, yes, there are many steps to this and I spent a good bit of time prepping, but it is WELL worth it if you are on the fence about trying this one. It’s simply delightful!
Haha that is the best not having to do dishes!! I hope you both continue to love my recipes, Courtney! Thank you so much! xTieghan
This was so good. I feel like your website could be my new go to. I know my sister likes your recipes too.
I hope it is! Thank you so much for trying this! xTieghan
Another amazing recipe! We followed the recipe exactly (a rarity for us) and with every bite we exclaimed “This is so delicious!” Your daily recipes have become a highlight of my day. Thank you!
Aw that is so amazing!! Thank you so much for trying this Ann! xTieghan
Absolutely amazing, just bursting with flavour! So perfectly balanced. Perhaps the best part was the morning after (I couldn’t stop thinking about that fried feta) where I reheated the leftovers in a cast iron and served with a fried egg, more mint, arugala, freshly fried feta and a drizzle of honey. Best brunch ever.
Love that!! Thank you so much for trying this Sarah! xTieghan
This was so delicious, I could not stop eating it. I made the feta cheese first and it was cold by the time the dish was ready. Next time I will make the feta cheese last.
I am really glad you loved this one, Sandra! Thank you so much for trying it! xTieghan
The general flavor combinations here are good, but the order of operations and the images you’ve attached are very misleading. To cook 2 cans of chickpeas in my largest pot (the largest Le Cruset dutch oven) they were piled at least 2″ deep, which means I had to fold them/turn them to try to get them to crisp – which means they broke up substantially. 2 zucchini going in, then also needed to be folded in so it could reach heat at the bottom and hopefully receive some color – otherwise it would basically just steam at the top? So, more tossing, so more broken, mashed chickpeas. Even your zucchini (in the images attached to this recipe) look like they’ve been baked/roasted in the oven – so I wonder if you prepared that way for presentation, but have provided a recipe to your followers that allows for less dirty pans?
I’ll take the general concept of this dish, but will be roasting the chickpeas and zucchini/squash at a high heat. I anticipate this will take SO MUCH frustration out of this dish both appearance wise and in getting everything finished on time/together.
Hi! I am really sorry that this did not work so well for you. Please let me know if there is any questions I can help with. xTieghan
Made this and it is delicious. I did have halloumi so used it and had asparagus since it is now in season so used that instead of zucchini. It also was great the next day for lunch!!
Thank you so much Rebecca! I am so glad this recipe turned out so amazing for you! xTieghan
This was so delicious. The yogurt sauce on the plate complimented the other elements of the dish perfectly. My orzo was clumped together a bit before everything else was done, but a 1/2c of the cooking water from the orzo freed it up nicely. So grateful for your creativity, Tieghan!
Thank you so much Kim! I hope you continue to enjoy my recipes and blog!! xTieghan
There was a comment about the chickpeas and zucchini not fitting in the pan easily and the process being frustrating. The video that shows this recipe has the chickpeas being done separately from the zucchini.
I made this last night and it was AMAZING!!! At first my husband was like “feta?” And then he could’nt get enough of it! I added some Georgia vidali onion just because thy are in season. Definitely in our rotation from here on out! Thanks for a fab recipe!
Thank you Mary Kathryn! I am really glad this turned out so well for you! xTieghan
My feta completely fell apart in my pan, but the flavors are delicious! What am I doing wrong with the cheese??
The feta should be done last and in a separate pan. When I make it again, I will start the chick peas first,, then the orzo,, them the feta. The feta was cold by the time you finish the dish. It would be much better hot. Lovely bite though!! Lemon flavor is beautiful.
Thank you so much Anne! xTieghan
This was so heavenly! So much bursting flavor from the spices, and the fried feta was incredible! I could be a vegetarian if all meatless meals were this good!
Haha thank you so much Lauren! xTieghan
I like most of your recipes but we had to dump this and do takeout. Followed the reciple to a tee. Timing off, chickpeas were mush by the time the squash cooked. Dry, dry, dry. If I ever do this again, and my husband says please, no, I would use one can of chickpeas and one zucchini. It just didn’t come together.
Hi Annie! I am really sorry to hear that! Please let me know if there is anything I can do to help! xTieghan
Wow Wow Wow!!!! I made this for dinner last night and it was SO good. My husband loved it as well. There are so many flavors that work together perfectly. I will definitely be making this again!! 🙂
Thank you so much Candice!! xTieghan
This was SO good! I was a bit skeptical of all the herbs working with the other flavors and textures but everything worked extremely well together. Only suggestions would be using frying your feta for longer than a minute each side. I think mine took maybe 3 minutes. And then it’s absolutely delicious!!
Amazing! Thank you for trying this Mel! xTieghan
this dish was absolutely yum! Great for dinner and great cold as a leftover. The fried feta is a revelation!!!
Thank you so much Michelle! xTieghan
We have made this a few times and can’t get the Feta to crisp up or keep it’s shape. It turns into a mess pretty quickly (but still delicious!). Any suggestions?
Hi Caitlyn,
Thanks for trying the recipe and I am sorry you are having issues with the feta. I am wondering if you are using a cast iron skillet for this part? The skillet really creates the crisp on the feta and helps to keep its shape. I hope this helps! xTieghan
What could you use instead of orzo here? Where I’m from all I can find is the Italian orzo grain :/
Hi Sophie,
You can use another short cut pasta or even Arborio rice would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
We made this tonight but ran into some problems. The cheese didnt crisp up on medium heat so I had to turn the heat up. The zucchini also didnt cook in time overcooking the chickpeas which were in the pan first.
I am sorry to hear that, Erica! Is there anything that was done differently? xTieghan
Thank you for this recipe — it was honestly one of the best I’ve made this year. We were lucky to have fresh garden herbs and veggies, and the flavors blended perfectly. My only change was to roast the chickpeas while everything else cooked to save time on a busy night. The feta is a 10/10!
Thank you so much Lauren!! That is so amazing to hear! xTieghan
This was incredibly delicious. I didn’t have orzo, so I substituted elbow pasta. The crispy feta was amazing. Such a great summer recipe with the fresh herbs and lemon. I’m in love!
Thank you so much Tiffany!! That is really great to hear! xTieghan
Almost 2 months since you’ve posted this, and we’ve had it for dinner about 10 times. So good, quick, and easy. The yogurt sauce is absolute perfection!
Thank you so much Brandy! xTieghan
Oh my god. This is INCREDIBLE. Followed the recipe exactly and it turned out perfectly. The yogurt sauce makes it. This will become a new staple in our house. DELISH.
Love that! Thank you Meagan! xTieghan
Hi Tieghan! This was delicious. Third recipe I’ve made of yours after discovering your site last week. Only placed I messed up is I prepped the lemon and zest in one bowl because I didn’t realize they were being used separately. Also, my feta fell apart a little, but was still delicious. A question: these ingredients took me 45 minutes to prep before I began cooking. A big difference from the 10 minutes it takes you according to the recipe. Any tips? What am I doing wrong besides being just slow…
Hi Liz! How are you prepping the ingredients? Are you gettin them out as you go? Or what is your process? I recommend getting out all ingredients, then starting the recipe! This always helps me move quickly. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Ok so- tastes amazing!
A few things to beware of- you can’t really sub flour for corn starch – it doesn’t brown as well.
Get a firm block of feta, otherwise it will melt on you! Halloumi would work famously here…but hard to find in parts of the US.
Budget way more than 20 mins! When you put the zucchini and/or squash in with the chick peas, it takes a while to brown because the pan will be so crowded with the chick peas. I ended up doing them in a separate pan and then combining. Prepping everything takes a while too.
When you put it all together at the end it’s amazing!!
Hi Julia! Thank you so much for all of these tips! I am really glad this turned out so amazing for you! xTieghan
This was amazingly delicious !!!! I only swapped out the sesame for pine nuts according to what I had on hand . Can’t wait to make it again . Thanks half baked harvest !!!!
Thank you Tara!! xTieghan
Delicious! Can’t wait to make this for friends!
Thank you Tiffany! I am really glad this turned out so well for you! xTieghan
This was amazing!! It was so fun to use all of the fresh herbs and veggies I have been growing, and the feta was for sure the highlight, I mean wow! Will make this again for sure.I made no changes, can’t imagine why anyone would. Please keep the vegetarian meals coming.
I am so happy this turned out so amazing for you, Tara! Thank you so much for trying it! xTieghan
My daughter made this for me last night and it was phenomenal! The perfect summer dish that I have been searching for and not finding. Fresh mint and dill added to the yogurt were perfect and the sweet squash balanced the salty chick peas. She served it along side salmon with crispy capers but it easily stands on its own beautifully. I will definitely be making this for myself and friends. Thank you!
Thank you so much Lisa!! Really glad this turned out well! xTieghan
It was so good and different way to est feta ❤️
Thank you Heidi! xTieghan
Love this blog and recipes! This recipe gets three starts from me for a couple reasons. 1) because you’re making all the parts separately, it’s hard to keep them all hot/warm for serving. by the time we ate, the orzo was cold and the feta was a bit soggy. 2) the feta should be cooked at a pretty low heat or else it just bakes onto your cookware. at least that was my experience. 3) leftovers didn’t save very well. it became a soggy mess upon reheating.
I love all these flavors together. But I probably won’t make this recipe again. Highly recommend using dill as one of your herbs.
Hi Julia! I am really glad this turned out well for you. Please let me know if there is anything I can help you with! I hope you love some other recipes of mine! xTieghan
Things my husband said while eating this meal:
“This is amazing!”
“Top 3 meals of my life!”
“We NEED to share this with all our friends”
“This is the BOMB!….. In my mouth!!!”
“If I have to have a last meal…..I want it to be this.”
“Who is this lady with the recipe….you need to write her a note….”
(Obviously a winner…thank you!)
Haha wow that is so amazing to hear!! I am so glad you both loved this recipe, Kristen! Thank you so much! xTieghan
Delicious. The mix of textures and fresh herbs are so good !
I used couscous instead of orzo. And just 1 can of chick peas and 1 zucchini with the same quantity of spices, which made the recipe even tastier. I took out the chick peas from the pan before putting the zucchini in (as per in the video, but it was not clear in the written steps). Next time, I would finish with the feta, as it had pretty cooled down at the end and I had to reheat it before dressing the plates.
Amazing!! I am so glad this turned out so well for you, Karine! Thank you for trying it! xTieghan
Hi how did you calculate calories? I Halved the chickpeas and still got double the calories. Thanks!
Hey LC,
We use an automated calorie counter for the estimated amount of calories. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Loved this! I swapped Israeli pearl couscous for the orzo since it is what I had and it was all very delicious! The feta is dangerously easy lol
Thank you so much Caitlin! xTieghan
I looked at this and immediately knew there’s no way it’s 272 calories per serving. I calculate over 600 cals/serving. That calorie calculator is way off for some reason.
Hi Cindy! Thank you for letting me know! I will definitely check this out! xTieghan
Okay people, if anyone can truly prep this meal in 10 minutes my hat is off to you. Let’s be realistic, you’re chopping basil, thyme, garlic, squash, zesting lemon, and carefully slicing feta. Crisping garbanzos I found to take longer than 5 min at medium high heat, same with getting my vegatable crispy. The meal was tasty but in my book not quick and easy. It did turn out looking like the photo which is a plus and the combination of flavors was nice and unique.
Hi Sharon! I am really glad you enjoyed this recipe! Also, I apologize if the prep time was longer than expected.. I will fix! xTieghan
Absolutely fantastic! Another hit from my favorite website. I made this tonight and it was a huge hit across the board. Managed to please a one year old, a three year old, and both of us. Served it with pita and I’m absolutely stuffed! Will definitely put this in the rotation. It was fast-I timed it since one reviewer said it took her an hour-and it took me 35 minutes from start to finish. Prob could have been 30min if I wasn’t cooking with the help of my one year old!
I am so glad this turned out so well for you, Brie! Thank you so much! xTieghan
I love love love love this recipe! A go to during the week.
Love that! Thank you Angela! xTieghan
So, bottom line, this recipe is phenomenal. The flavors are perfect, and I would make it weekly if I had the hours to devote (it took a long time). BUT, despite all my best efforts, I cannot get the feta to crisp properly without completely falling apart. I use nonstick, plenty of oil, a spatula…and yet the crust consistently sticks to the pan. Any tips??
Hey Jen,
Thanks for trying the recipe, so sorry you are having issues with the feta. It is important that your feta is super dry before coating it in the cornstarch. Also It think it is important to note that I do not use a nonstick pan, I use a screaming hot cast iron skillet. I hope this helps for next time! xTieghan
Made this tonight… it was amazing even with the few substitutions I did. Used 50% lemon olive oil for the Feta and red pepper hummus in lieu of the yogurt mix.Thank you for the amazing recipes…. I cook HBH 2-3 nights a week and am trying a lot of new recipes during quarantine.
Amazing! I am really glad this turned out so well for you, Julie! Thank you! xTieghan
Might be one of my new favorite dishes!! Blown away with how good this is, especially if you have fresh herbs! My boyfriend is not a fan of Mediterranean food but he ate his whole plate. Will definitely be making this again.
Wow that is so amazing to hear! Thank you so much for trying this one, Jackie! xTieghan
You cannot substitute goat cheese for feta in this recipe! I ended up with a pan full of melted, oily goat cheese that had to go right in the trash, So disappointing. Not sure how it would be using feta.
Hey Barbara,
So sorry you had issues using goat cheese. Unfortunately I wouldn’t recommend using goat cheese as it is much softer than feta. A great substitute that would work well is Halloumi. I hope you have better luck next time! xTieghan
Absolutely delicious! Everyone loved this dish, even my 2 year old son! The spiced chickpeas and fried feta are such a nice touch!
Thank you Becca! I am so happy this recipe turned out so well for you! xTieghan
I really can’t thank you enough for this recipe! It has kind of changed my life! Xoxo
Thank you so much! I am really glad this recipe turned out so well for you! xTieghan
Loved this recipe! I’ve made it a few times now and am a little sick of zucchini. Are there any other veggies you would recommend as a substitute? Thanks!
Hey Christina,
Thanks so much for making the recipe, I think broccoli or cauliflower would be a great sub! Please let me know if you have any other questions! xTieghan
The first time I made this recipe it was such a mess. The feta didn’t crisp and melted right away and the chickpeas were not crisp either. I found the zucchini a bit oily as well. Loved the flavours, however, the textures were off.
We made this last night with the following modifications:
1) Crisped the chickpeas in the oven for 50 minutes at 400.
2) We subbed halloumi instead of feta and skewered it with the zucchini and grilled it.
Loved it with the modifications and will make it a summer regular.
Hi Maddy! I am glad this turned out better for you! Please let me know if there is anything I can do to help! xTieghan
I loved this idea and am a huge fan of all your recipes! Seriously, I have made dinners and desserts from HBH for like 5 weeks in a row 🙂 With this one, I had so much trouble with the textures of the chickpeas and zucchini and feta. The feta seemed to crumble and melt in the pan. Maybe because I used a cast iron skillet instead of non-stick? And the chickpeas and zucchini didn’t get crispy – they just got sort of soft any mushy. Everything tasted delicious, and I would love to try it again, but can you share some tips on how to get the textures right on those three elements?
Hey Rachel,
Thanks so much for your kind message and trying so many recipes! I am sorry you had issues with this one. I always use cast iron so I think that was the right move to make pan wise. I think for the feta you want to skillet to be hope enough that is sears each side because any of it starts to break down. Same with the chickpeas and zucchini, a super hot pan helps with the crispiness of these. I hope this helps for next time! xTieghan
OMG! This was so delicious although I used halloumi instead. It still tastes so good even as leftovers the next day. However, are the chickpeas and courgette meant to be crispy because I could not get them to crisp up even after increasing the cooking time?
Hey Bev,
Thanks so much for giving the recipe a try! I find my cast iron skillets really helps to crisp up the chickpeas. I hope this helps for next time! xTieghan
This recipe has all the right ingredients but is so poorly directed I would absolutely not make it again. Sorry! The feta needs to be at twice as thick, and the oil on HIGH heat, or it will fall apart in the pan. The chickpeas need much longer and higher heat to crisp. You are better off roasting them in the oven. If you try to put the zucchini in the pan with the chickpeas, they will never brown and will take a long time to cook, turning the chickpeas to mush. Cooking the orzo first guarantees it will be cold by the time you serve.
The photos are very misleading. I can only assume the ingredients used in the pictures were prepared differently than the recipe recommended.
Hi Rachel! I am sorry this did not turn out as expected, but it is the exact recipe I used for the photos. If there is anything I can do to help, please let me know! Otherwise, I hope you enjoy some other recipes of mine! xTieghan
I tried so many times and pans to brown the feta but it never did. Tips?
Hey Mary Ann,
So sorry you are having issues browning the feta. I would try a super hot cast iron skillet, that works really well for me. Please let me know if you have any other questions! xTieghan
Hello, can I replace the orzo with regular pasta?
Hey Shemna,
Sure that works! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Behold. The answer to the problems with melting feta and zuccini that won’t brown properly because the pan is too overcrowded with the chick peas. Watch the video below which I just found on this page but was embedded in the text portion of the recipe. The feta in the video is about 1/2″ thick, not 1/4″ thick as the recipe calls for. 1/4″ thick melted in less than a minute for me and still barely got golden. She also used a cast iron pan which is probably helpful for getting that nice seer. But most importantly, with the zuccini, she REMOVES the chickpeas after cooking them a bit and cooks the zuccini on it’s own until browned! Then adds the chickpeas back in. TA DA!
Tiegan! Could you please update this recipe so other home chefs can enjoy the delicious results as they were intended?
Your recipes are so flavorful and beautiful – and your food plating and photography are second to none!
Hi Becky! Thank you so much for this and I apologize it is different. I will look into this! I hope you love this recipe!! xTieghan
LOVE the flavors of this dish. The crispy feta is AMAZING. I did wind up using modifications based on some of the comments and my own experience. I used only 1 can of chickpeas and 1 large zucchini and found that to be a good amount for my family. I removed the chickpeas from the pan before browning the zucchini. I also used mostly dried spices because it was what I had on hand, other than the basil. I wondered if doing the zucchini and chickpeas on a sheet pan might be nice – it would add more time but they might get crispier.
Some tips for the feta for anyone having trouble with it – I sliced them slightly larger (closer to 1/2 inch) and coated a cast-iron pan with a full layer of oil over medium-high heat and let it get nice and hot. The trick is to let the feta get very very brown before flipping. It should feel firm when you slide a spatula under it rather than sticky.
Hi Veronica! I am really glad this recipe turned out so well for you! Thank you for trying it!! xTieghan
So delicious!! Love all the different flavors- the lemon with the basil is divine! Will definitely be making again 🙂
Thank you so much Steph! I am so happy you loved this recipe! xTieghan
This one has become one of our fav to go meals in just no time! Easy, tasty and soooo full of flavour.
Thank you so much Dees! I am really glad you have been loving this recipe! xTieghan
could you sub delicata squash for zucchini/summer?
Hey Rishauna,
Yes, that would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
First rate combination of favors! Super easy to make. The feta cheese forms the perfect accent. Fresh, easy, gourmet meal! Looking forward to the leftovers… Thanks!
Hey there,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
One of my favourite veggie meals! Delicious!
Hey Michelle,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Have a great week:) xTieghan
This was excellent. The only change I made was using a dollop of basil pesto (homemade thawed from the freezer) because I had no fresh basil. I would also recommend using a non-stick skillet for frying the cheese. I tried a regular skillet but the cheese stuck, but when I fried the cheese in a non-stick skillet, it cooked beautifully.
Hey Alice,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
So so yummy. All the flavors work well together…we did not add any fresh herbs at the end…we did add saffron to the rice.
Hey Vivian,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I made this last week and it was a SHOW STOPPER! Super fresh, so many flavours, and that fried feta?!? To die for! Thanks for another amazing recipe 💕
Hey Sam,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
I love unique recipes with ingredients already in my pantry. This was an amazing meal. I will make it again and hopefully someday when Covid isn’t an issue I will make this for guests.
Hey April,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
I made this last night and have nothing but praise! My carnivore husband requested chicken on the side, but ended up saying that the feta was the star of the show! I was a bit concerned having read the comments, but I had no issues with the coating on the feta, using a normal pan with plenty of oil at a high temperature. I only used one can of chickpeas and two courgettes/zucchinis and this was great for two hungry adults and one portion of leftovers for today’s lunch!
Hey Nia,
Thank you so much for giving the recipe a go! I am thrilled it was enjoyed. xTieghan
This was so delicious!!
Thanks so much Heli! xTieghan
Absolutely LOVED this recipe!! Amazing combination of flavors 🙂
Hey Anna,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
This was insanely good. So flavorful! Feta is my favorite cheese and this might be my new favorite way to eat it!
Hey Jessica,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
This was tasty enough but not for the amount of effort. It didn’t have the level of flavor that I prefer. The chickpeas didn’t get crispy and I didn’t want to cook longer, for fear of the garlic turning bitter. I also seared some sea scallops to go with this. I love HBH recipes, so there are others that work better for me.
Hey Alissa,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
Amazing flavors! I read lots of reviews and opted to roast the chickpeas and zucchini together in the oven while I prepped the rest of the dish. I felt that saved some time, but it did warm my kitchen up and made an extra pan dirty (NBD to me though). Other than that, I followed the recipe to a tee, and every flavor was worth it! Loved the hint of spice in the chickpeas from the paprika and red pepper, loved the yogurt sauce, loved the fresh herbs! Some people wrote about how the feta got too melty and made a mess; I would suggest making sure your pan is plenty hot enough so that when the cheese hits the pan it gets a nice sear immediately. Will definitely make this again!
Hey Madeline,
Awesome! I am thrilled that this recipe was enjoyed, thanks for making it! Happy Friday:) xTieghan
Do you think that the feta could be made in the airfryer?
Hey Kristina,
I’ve never tried the feta in an air fryer, but you could certainly give it a try! Let me know how it turns out! xTieghan
We made this last night and it was not nearly as pretty as the pictures here, but still tasty! We substituted roasted cauliflower for the orzo to toss with the basil and butter and didn’t feel like it suffered at all from that. The feta completely melted into a mess (but later resolidified) and I have yet to ever get a chickpea “crisp” but it was still delicious.
One note – I am tracking calories right now and even with the cauliflower, the calorie count per serving was still ~725, not 272 as stated above. It doesn’t make sense for a serving of this to be just 272 cal, so I think the calorie counter above needs to be checked.
Hey Sarah,
I am delighted that this recipe was enjoyed, thanks so much for giving it a go! xxTieghan
Wanted to update and let you know yes you can air fry the feta!! Worked great!! Delicious recipe!
Thanks so much Kristina, glad this worked well for you!!
This recipe is just so good and so impressive! It’s easy, filling and perfect for both vegetarians and non-vegetarians.
Hey Jen,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan
I have made this recipe multiple times and it’s become a family favorite. Sometimes we add salmon to it, but it’s filling and delicious as is. So full of flavor and healthy ingredients. We just love it!
Hey Melissa,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
I absolutely love this recipe! I honestly wasn’t so sure as I don’t love raw chickpeas but they were soooo good here! There are so many layers of flavors and tons of it! This was really filling too! My only complaint is the nutrition facts are wayyyyy off. But that’s ok, I calculate them myself. I really loved this recipe!! A must try. Could totally be on a fancy restaurant menu!
Hey Steph,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
I have made this so many times. It is one of my all-time favourites!
Hey Hilary,
I am so glad this recipe was a winner, thanks a bunch for giving it a try! xxTieghan
Made this for an early mother’s day dinner and my parents loved it but I got a little frustrated not being able to get it right. I used a cast iron pan for pan searing the feta and did thoroughly coat in corn starch and a good amount of olive oil but it just stuck and got melty, not crispy. My parents cast iron isn’t well seasoned so maybe that’s why? Or maybe I didn’t have it hot enough to start. I also found it hard to use one pan for 2 cans of chick peas plus two big zucchini sliced, had to use two pans to get them both crispy with pan contact. Overall very fresh and delicious, just wish I had got that beautiful crispy feta nailed down. I adore all your recipes, thanks for producing such good content and inspiring me to try new things!