* 2 medium zucchini, sliced into coins * 1–2 tbsp olive oil * 1 shallot, diced * 3 cloves garlic, thinly sliced * 1/2 tsp ground coriander * 1/2 tsp lemon pepper * 1/4 tsp red pepper flakes * 1 cup dry orzo * 1, 15 oz can chickpeas, drained and rinsed * 1/3 cup almond slices * 1/4 cup fresh parsley, minced * 1/4 cup fresh basil, minced * Salt and pepper to taste
**Seared Lemon Dressing**
* 1 lemon * 1 garlic clove * 1 tsp Dijon mustard * 1 tbsp white wine vinegar * 1 tbsp maple syrup * 1/4 cup extra virgin olive oil
**Optional Breadcrumb Topping**
* 1/4 cup panko breadcrumbs * 1/4 cup almond slices
### Instructions
1. Cook orzo according to package. Drain pasta then transfer to a mixing bowl.
2. Heat a large skillet with a tablespoon of oil. When hot add the zucchini and spread them out in the pan in a single layer. Allow the zucchini to cook undisturbed for 3 mins or until the bottoms become golden brown, then flip and repeat 2-3 mins. Transfer to the bowl of orzo.
3. To the same pan, add extra oil if needed then add the shallot, sliced garlic, coriander, lemon pepper, and red pepper flakes. Sprinkle with a pinch of salt and sauté until the shallots are softened and the garlic is golden. Transfer to bowl of orzo with the chickpeas, almond slices, parsley, and basil.
4. Zest your lemon and grate your garlic then transfer to a jar and add the vinegar and mustard. Cut the lemon in half and place cut side in the same heated skillet for 4-5 mins or until the bottoms of the lemons have caramelized.
5. Juice your lemon overtop the zest mixture then add the maple syrup, and a generous pinch of salt and pepper. Seal the jar then shake vigorously until the dressing emulsifies.
6. Pour the dressing over the orzo then toss to combine. Adjust salt and pepper to taste and serve. Optional, but I like to toast up some breadcrumbs and almonds in a skillet then top over the orzo.
1 Comment
### Ingredients
* 2 medium zucchini, sliced into coins
* 1–2 tbsp olive oil
* 1 shallot, diced
* 3 cloves garlic, thinly sliced
* 1/2 tsp ground coriander
* 1/2 tsp lemon pepper
* 1/4 tsp red pepper flakes
* 1 cup dry orzo
* 1, 15 oz can chickpeas, drained and rinsed
* 1/3 cup almond slices
* 1/4 cup fresh parsley, minced
* 1/4 cup fresh basil, minced
* Salt and pepper to taste
**Seared Lemon Dressing**
* 1 lemon
* 1 garlic clove
* 1 tsp Dijon mustard
* 1 tbsp white wine vinegar
* 1 tbsp maple syrup
* 1/4 cup extra virgin olive oil
**Optional Breadcrumb Topping**
* 1/4 cup panko breadcrumbs
* 1/4 cup almond slices
### Instructions
1. Cook orzo according to package. Drain pasta then transfer to a mixing bowl.
2. Heat a large skillet with a tablespoon of oil. When hot add the zucchini and spread them out in the pan in a single layer. Allow the zucchini to cook undisturbed for 3 mins or until the bottoms become golden brown, then flip and repeat 2-3 mins. Transfer to the bowl of orzo.
3. To the same pan, add extra oil if needed then add the shallot, sliced garlic, coriander, lemon pepper, and red pepper flakes. Sprinkle with a pinch of salt and sauté until the shallots are softened and the garlic is golden. Transfer to bowl of orzo with the chickpeas, almond slices, parsley, and basil.
4. Zest your lemon and grate your garlic then transfer to a jar and add the vinegar and mustard. Cut the lemon in half and place cut side in the same heated skillet for 4-5 mins or until the bottoms of the lemons have caramelized.
5. Juice your lemon overtop the zest mixture then add the maple syrup, and a generous pinch of salt and pepper. Seal the jar then shake vigorously until the dressing emulsifies.
6. Pour the dressing over the orzo then toss to combine. Adjust salt and pepper to taste and serve. Optional, but I like to toast up some breadcrumbs and almonds in a skillet then top over the orzo.
[Source](https://www.instagram.com/reel/CvdkzH3guFG/)