I love meal prep, and this roasted broccoli and orzo salad is one of my go-to recipes. Broccoli holds up well in the fridge when prepped ahead, so you can chop the florets on Sunday and assemble portions during the week. This quick, flavorful salad is perfect for weekday lunches, picnics, or a simple side for a patio dinner.
The roasted broccoli is the highlight: a nutrient-dense vegetable packed with fiber, magnesium, folate, and vitamins A and C. Roasting brings out a satisfying texture and depth of flavor. A touch of curry powder complements the broccoli’s savory notes, creating a vegetarian-friendly dish that feels substantial and flavorful.
Red lentils add extra fiber and plant-based protein to keep you full longer. They’re light and easy to cook, making them ideal for warm-weather meals. The combination of lentils, chickpeas and orzo gives this salad heart and texture without weighing it down.
This recipe is versatile. For a heartier meal, swap orzo for brown rice and add grilled tofu or chicken. For a Mediterranean variation, replace the curry powder with a mix of oregano and cumin and finish the salad with chopped Kalamata olives and crumbled feta. To serve it warm, roast the broccoli with a diced yellow onion and the chickpeas, then skip the lemon juice and parsley.
Quick, healthy and delicious.
Enjoy!
XO,
Christy
Roasted Broccoli & Orzo Salad
Ingredients
- 1 head broccoli organic, chopped into florets
- 1 can (28 oz) chickpeas drained & rinsed
- 4 tbsp extra virgin olive oil
- 2 tbsp curry powder
- 1 cup dried red lentils organic
- 2 cup orzo
- 4 tomatoes Sundried tomatoes minced
- 1/4 cup parsley minced
- 1/2 tbsp black pepper
- 1/8 tsp garlic salt (or to taste)
- 1 tsp Chili flakes
- 1 tbsp lemon juice half a lemon
Instructions
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Preheat oven to 400°F. In a large bowl, combine chopped broccoli and drained chickpeas. Toss with half of the olive oil and the curry powder until evenly coated.
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Spread the mixture on a large baking sheet in a single layer. Roast for 15–20 minutes, until the broccoli is golden and tender. Remove and let cool 5–10 minutes.
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Bring a large pot of salted water to a boil. Add 1 cup red lentils, return to a boil, then simmer for 5 minutes.
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Add 2 cups orzo to the pot and continue to simmer for about 10 minutes, until the orzo is al dente. Drain and cool briefly.
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In a large salad bowl, combine the roasted broccoli and chickpeas with the cooked orzo and lentils.
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Stir in sun-dried tomatoes, parsley and the remaining olive oil. Season with black pepper, garlic salt, chili flakes and lemon juice to taste. Toss well and serve warm or chilled.