Ingredients
For the Lemon Orzo
1½ cups (300g) orzo pasta
2 tablespoons olive oil
Zest of 1 lemon
Juice of 1 lemon
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
For the Crispy Chickpeas
1 can (15 oz/425g) chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
For the Grilled Halloumi
8 oz (225g) halloumi cheese, sliced
1 tablespoon olive oil
For the Sticky Chili Honey Glaze
3 tablespoons honey
1 tablespoon sweet chili sauce
1 teaspoon sriracha (optional)
1 tablespoon lemon juice
1 teaspoon soy sauce
Garnish
Fresh parsley or cilantro, chopped
Lemon wedges
Red chili flakes (optional)
Instructions
Preheat the oven to 400°F (200°C). Pat the chickpeas dry with paper towels. Toss with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, shaking the pan halfway through, until golden and crispy.
Cook the orzo according to package instructions until tender. Drain and return to the pot. Stir in olive oil, lemon zest, lemon juice, parsley, salt, and black pepper. Cover and keep warm.
In a small saucepan, combine honey, sweet chili sauce, sriracha, lemon juice, and soy sauce. Simmer over low heat for 2–3 minutes, stirring until slightly thickened. Remove from heat.
Heat a grill pan or skillet over medium-high heat. Brush the halloumi slices with olive oil. Grill for 2–3 minutes per side until golden and lightly charred.
Divide the lemon orzo among serving bowls. Top with grilled halloumi and crispy chickpeas.
Drizzle generously with the sticky chili honey glaze.
Garnish with fresh herbs, lemon wedges, and a pinch of chili flakes if desired.
