Orzo with Chickpea, Carrots, and Fresh Mozzarella


This seriously took 10 minutes.  I made it on one of those days where I knew serving them grilled cheese for the third day in a row for lunch would earn me some sort of mommy demerit.  And for some unknown reason, my little people totally dig chickpeas.  I am pretty sure I did not have a chickpea until I was 30.  I was also convinced that introducing a fun new pasta shape would just have my little people bursting with excitement.  They did not quite explode over the thrill of orzo, but it was accepted without major protest.  This is also a perfect side dish for a roast chicken (or grab a rotisserie at the store and you have a super fast dinner!)

Orzo with Chickpea, Carrots, and Fresh Mozzarella


  • 3 cups cooked orzo
  • 1 cup of finely shredded carrot (about 2 medium ones - use smallest holes on cheese grater)
  • 1 cup of fresh mozzarella torn into small pieces
  • 1 15oz can of chickpeas, drained and rinsed well
  • 5 tablespoons butter, divided into 2 tablespoons and 3 tablespoons
  • sea salt and pepper


  1. Cook orzo according to package directions - I always end up making too much of it, so in this case I had a stash in the freezer that I let defrost during the day.
  2. In a large non stick pan, melt 2 tablespoons of butter over medium heat. Add carrots and salt and pepper. Cook 2-3 minutes until softened.
  3. Add orzo and chickpeas to pan, along with the remaining 3 tablespoons of butter, dolloped on top of the orzo. Salt and pepper those additions and mix everything around until butter is melted.
  4. Transfer to large bowl and add torn mozzarella. Taste for final salt and pepper check.

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