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This Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo is an easy meatless meal for any night of the week...a touch indulgent, but yet healthy too!

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Crispy Lemon Feta with Spiced Chickpeas and Basil Orzo.

dry orzo pasta

salted butter

fresh basil, chopped, plus more for serving

(8 ounce) block feta cheese, patted dry, and sliced into 1/4 inch slices

cornstarch

plus 1/4 cup extra virgin olive oil

(16 ounce) cans chickpeas drained and patted dry

cloves sliced garlic and 1 clove grated garlic

smoked paprika

pinch crushed red pepper flakes

kosher salt

zucchini or yellow summer squash, thinly sliced

fresh thyme (or 2 teaspoons dried thyme)

zest and juice of 1 lemon

raw sesame seed

plain Greek yogurt

mixed tender herbs, such as mint, dill, and or cilantro

1. Cook the orzo according to package directions, until al dente. Drain and toss with butter, basil, and a pinch of salt.2. Meanwhile, make the feta. Add the cornstarch to a shallow bowl. Add the feta slices and toss to coat all sides. Heat a large, high sided skillet over medium heat. Add 2 tablespoons oil. Arrange the feta in a single layer and cook until golden, about 1 minute per side. Remove the feta from the skillet to a plate.3. To the skillet, add the remaining 1/4 cup oil, the chickpeas, 3 cloves sliced garlic, the paprika, and a pinch of red pepper and salt. Cook, stirring occasionally until the chickpeas are crisping, about 5 minutes. Add the zucchini, thyme, lemon zest, and sesame seeds. Cook another 5 minutes, until the zucchini is crisped on the edges. Remove from the heat.4. In a small bowl, stir together the yogurt, lemon juice, 1 clove grated garlic, and a pinch of salt.5. To serve, spread the yogurt in the bottom of a shallow bowl. Add the orzo, crispy feta, and chickpeas overtop. Serve topped with fresh herbs. Enjoy!