Vegan Roasted Chickpeas, Brussels and Orzo Recipe

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Vegan Roasted Chickpeas, Brussels and Orzo Recipe
4 Servings, 1-1/4 cup per serving
5 Weight Watchers PointsPlus per serving WITH Orzo;
3 Weight Watchers PointsPlus per serving W/O Orzo

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 cup drained chickpeas
  • 2 cloves garlic, minced
  • juice from one lemon
  • 1 cup orzo
  • 15 brussel sprouts
  • salt/pepper to taste
  • 1 lemon, juice and zest
  • 1 cup sugar snap peas
  • 3/4 lb. asparagus, cut into 1-2 inch pieces
  • salt and pepper to taste

Instructions:

  1. Cook orzo according to box and set aside.
  2. Remove the stems from the brussel sprouts, cut into quarters, set aside in a bowl.
  3. Preheat oven to 400F.
  4. Mix juice from half of the lemon, olive oil, garlic.
  5. Add chickpeas and lemon juice mixture to the brussels sprouts. Mix until well coated.
  6. Spread brussel sprouts and chickpeas in a thin layer on a cookie sheet.
  7. Roast for 15 minutes, stirring occasionally.
  8. Place one serving over 1/3 cup of orzo.
  9. Add salt, pepper and additional lemon juice from remaining half to taste.
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