Recipes from the Roulant: Orzo with Kale, Chickpeas, Lemon, and Feta

Meals-on-Wheels, Recipes

We are happy to bring you “Recipes from the Roulant,” a monthly recipe post that allows you to get to know the different kitchen-related activities of our organization.

In this first post, we share a new addition to our meals-on-wheels menu this year: Orzo with kale, chickpeas, lemon and feta. This recipe is served to meals-on-wheels clients as a side dish to accompany a delicious roasted chicken breast. Try it at home and let us know what you think!

Orzo with Kale, Chickpeas, Lemon, and Feta

Makes 4 generous servings, recipe adapted from Spilling the Beans: Cooking and Baking with Beans and Grains Everyday by Julie Van Rosendaal and Sue Duncan.

Salad ingredients
1 cup orzo, cooked according to package directions and drained well
salt for pasta cooking water
4 cups fresh kale, chopped
2 cups of zucchini, chopped
1 tsp olive oil, for pan used to wilt the kale
1 can (15.5 oz.) chickpeas or white beans, rinsed and drained well (optional)
1/2 small onion, finely diced
1 clove garlic, minced finely
1/2 cup white wine
3/4 cup crumbled feta cheese

Dressing ingredients
zest and juice of one large lemon (about 1 tbsp zest and 3 tbsp juice)
2 tbs white balsamic vinegar (or substitute any type of mild white vinegar)
1 tsp ground cumin
salt and fresh ground black pepper to taste
2 tbsp cup extra virgin olive oil


  1. Bring a medium-sized pot of water to a boil, add several generous pinches of salt and cook the orzo according to package directions, being careful not to overcook. Drain into a fine-mesh colander.
  2. Cook onions and garlic together in a medium size pan with a tablespoon of olive oil. When onions become translucent (about 5 minutes) add chopped zucchini and white wine and cook for 5 minutes. Add the kale all at once and turn over until it wilts. Lastly add in chickpeas and cook covered for 5 minutes or until beans become warm.
  3. Make the dressing: In a separate bowl mix together the lemon juice, lemon zest, balsamic vinegar, cumin, salt, and pepper, add olive oil slowly while whisking and set aside dressing.
  4. When the orzo is still warm, mix together all the ingredients accept feta and dressing.  Add dressing a few tablespoons at a time and gently stir until all the ingredients are well-coated with dressing.  (You probably won’t need all the dressing.)  Top with the crumbled Feta and serve.

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