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Creamy Orzo and Chickpeas
with olives / artichokes / broccoli

Active: 40 Total: 40

This pasta dish, which last appeared on a meal plan in 2020, features a creamy yogurt and mustard sauce. There's no need to pre-cook the sauce - just toss it with everything at the end and you're ready to eat.
Smarts: We've suggested serving roasted broccoli as a side dish, but feel free to just stir it into the pasta if you prefer.



Roasted Spicy (or not) Broccoli:
  • Broccoli - 1 lb , chopped
  • Oil, cooking - 2 tsp
  • Vinegar, red or white wine - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
Creamy Mustard Sauce:
  • Yogurt, plain or Greek - 1 cup
  • Lemon juice - 2 Tbsp
  • Mustard, Dijon - 2 Tbsp
  • Thyme, dried - 1/2 tsp
Creamy Orzo and Chickpeas:
  • Pasta, uncooked orzo - 1 1/2 cup
  • Garlic - 3 cloves , chopped
  • Onions, medium - 1 , diced
  • Artichoke hearts (14 oz / 397 g) - 1 can , drained and quartered (look for quartered hearts)
  • Olives, pitted Kalamata - 1/2 cup , halved lengthwise
  • Capers - 1 Tbsp , drained and rinsed
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp


  1. Pasta - (If prepping right before cooking, get oven heating before continuing with prep.) Cook pasta according to package instructions. (Can be done up to 5 days ahead)

  2. Broccoli / Garlic / Onions / Artichoke hearts / Olives / Capers - Prep as directed. Store broccoli and garlic each in their own containers. Combine onions and artichoke hearts in one container. Combine olives and capers in a fourth container. (Can be done up to 5 days ahead)

  3. Make sauce - Combine yogurt, lemon juice, mustard, and thyme. (Can be done up to 5 days ahead)

  4. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C.

  2. Spread broccoli out on a sheet pan and toss with oil (portion for broccoli), vinegar, red pepper flakes, and some salt and pepper.

  3. Roast broccoli, shaking the pan halfway through cooking, until tender, 20 to 25 minutes.

  4. When the broccoli is nearly finished roasting, heat a wok or large skillet with oil (portion for pasta) over medium heat. Add onions, artichoke hearts, and garlic to heated pan with a pinch of salt. Saute until garlic is fragrant and onions are starting to soften, 3 to 4 minutes. Stir in olives, capers, and beans and cook until warmed through, ~1 minute. Add pasta and cook until heated through.

  5. Remove pan from heat and stir in sauce. Taste pasta and season with some salt and pepper if needed.

  6. Serve pasta with broccoli on the side. Enjoy!



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