Recipe

Creamy Lemon Tahini Chickpea Orzo

A bright, cozy one-pot vegan dinner with garlicky chickpeas, tender orzo, and a silky lemon tahini sauce. Weeknight-fast, restaurant-tasting, and extremely friendly to leftovers.

By Matt Campbell

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4.8

A steaming bowl of creamy lemon tahini orzo with chickpeas and wilted spinach, topped with chopped parsley and red pepper flakes on a wooden table

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If your weeknight energy is hovering somewhere between feed me now and do not hand me a second pan, this is your dinner. We are making a one-pot orzo situation that tastes like it has a personal chef and a tiny citrus budget, but really it is just pantry staples doing their best work.

The hook is a quick lemon tahini sauce that turns silky when it hits warm pasta, plus chickpeas that get a little toasty and seasoned before everything simmers together. Toss in spinach at the end for that “I eat greens” glow, then finish with herbs and chili flakes like you are hosting a cooking show and not eating over the sink. No judgment. I have been there. I live there.

A pot on the stove with orzo simmering in broth, with chickpeas and spinach being stirred in

Why It Works

One pot, real flavor: You build a fast base with garlic, spices, and chickpeas, then cook the orzo right in the same pot so it soaks up everything.
Silky without cream: Tahini emulsifies with lemon and warm broth to make a sauce that feels rich and glossy, no dairy required.
Flexible and forgiving: Swap spinach for kale, add sun-dried tomatoes, or finish with olives. It still tastes like you meant to do that.
Leftovers stay good: Orzo thickens as it sits, which is honestly a feature. Add a splash of water or broth and it becomes creamy again.

Storage Tips

How to store it

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Warm on the stove or in the microwave with a splash of water or broth to loosen the sauce. Stir halfway through so it gets creamy again instead of clumpy.
Freezer: You can freeze it for up to 2 months, but the pasta will soften a bit. If you are freezer-first, consider slightly undercooking the orzo by 1 minute.

Leftover glow-ups

Turn it into a “bowl”: top with cucumber, tomatoes, herbs, and a little extra lemon.
Stuff it into bell peppers, add a drizzle of tahini, bake until hot.
Bulk it up with roasted broccoli or zucchini you forgot about in the crisper drawer.

Common Questions

Can I use a different pasta?

Yes. Small shapes work best: ditalini, small shells, or stelline. Cooking time and liquid may vary, so keep an eye on the pot and add broth in small splashes as needed.

My tahini sauce seized up. Did I break it?

Nope. Tahini is dramatic. Whisk in 1 tablespoon warm water at a time until it turns smooth and glossy again. This is normal behavior for sesame paste.

Can I make it gluten-free?

Use gluten-free orzo or a small gluten-free pasta. Because GF pastas vary, start checking earlier and be ready to add extra liquid if it drinks it up fast.

What can I use instead of spinach?

Baby kale, chopped lacinato kale (add it a few minutes earlier), or even peas. This recipe loves a green.

How do I add more protein?

Double the chickpeas, or stir in cubed baked tofu at the end. You can also top with hemp hearts for a sneaky boost.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or deep sauté pan with lid (3 to 5 quarts)
Cutting board and knife
Microplane or grater (for lemon zest)
Citrus juicer (optional, but your knuckles will thank you)
Measuring cups and spoons
Whisk or fork for the tahini sauce

I started making versions of this on those nights when I open the fridge and everything looks like it needs a pep talk. A half-used lemon, a can of chickpeas, a bag of spinach doing that sad slouch. Then tahini shows up like the friend who always has a plan: nutty, rich, and fully capable of turning “random pantry dinner” into something that tastes intentional.

Now it is my go-to when I want comfort but not a food coma. It is bright, creamy, and just spicy enough to keep things interesting. Also, it looks suspiciously impressive for something that comes from one pot. My favorite kind of magic.