Lemon Leek Glow Orzo (with Chickpeas & Rainbow Carrots)
Vegan • Easily Gluten-Free • Weeknight-Friendly
There’s something about winter cooking that makes me crave food that feels cozy but still bright — comforting enough for cold days, but not heavy. This Lemon Leek Glow Orzo hits that sweet spot perfectly.
It’s built around leeks, one of my favorite cold-weather vegetables. They peak in late fall through winter and early spring, and when you cook them slowly, they turn soft, sweet, and almost jammy — the kind of flavor that makes a simple dish feel special without much effort.
Add in rainbow carrots for color, chickpeas for staying power, tender orzo, and lots of lemon, and you’ve got a one-pan meal that feels nourishing, fresh, and deeply satisfying.
This is the kind of recipe you make once… and then keep coming back to.
Why Leeks?
Leeks are part of the allium family (like onions and garlic), but they’re milder and slightly sweet — especially when cooked low and slow. They’re also rich in prebiotic fiber, which supports gut health, plus antioxidants and vitamin K. In other words: cozy and nourishing.
Ingredients
1 cup orzo (gluten-free or regular)
2 leeks, thinly sliced (white + light green parts)
1 cup rainbow carrots, thinly sliced
1 can chickpeas, drained and rinsed
2–3 cups baby spinach
1 lemon (zest + juice)
Olive oil
Salt & black pepper
1 teaspoon Dijon mustard (this is the secret ingredient that takes the flavor over the top!)
Fresh herbs (parsley, dill, or chives)
Red pepper flakes (optional)
How to Make It
Cook the orzo according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced leeks and a pinch of salt. Cook slowly, stirring occasionally, until soft and lightly golden — about 8–10 minutes.
Add the rainbow carrots and cook for another 3–4 minutes, until just tender.
Stir in the chickpeas, black pepper, and a pinch of red pepper flakes if using. Let everything warm through.
Add the cooked orzo to the skillet and toss to combine.
Fold in the spinach and let it wilt.
Finish with lemon zest, lemon juice, and the Dijon mustard. Drizzle with olive oil and adjust seasoning to taste.
Serve warm, with extra lemon if you like things bright.
Make It Your Own
This recipe is incredibly flexible:
Use regular orzo if gluten-free isn’t needed
Swap chickpeas for white beans or another protein of your choice
Toss in other seasonal veggies you love
Cozy, Bright, and Nourishing
This Lemon Leek Glow Orzo is proof that simple ingredients can still feel exciting. It’s cozy enough for winter nights, brightened up with lemon, and packed with seasonal produce that makes you feel good after you eat it.
If you make it, I’d love to hear how you customize it 🤍
