Lemon Orzo Pasta Salad

Steps

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1. 1
   In a preheated pan over medium-high heat, dry-roast the drained and dried chickpeas, letting them sit briefly to brown before stirring constantly. Lower heat to prevent burning and cook for about 6–7 minutes until golden brown.
   ▶ ≈0:00
2. 2
   Combine oregano, paprika, onion powder, thyme, and salt in a bowl. Once chickpeas are golden, add the spice blend and toss constantly to coat evenly.
   ▶ ≈1:02
3. 3
   Slice the 5 garlic cloves thinly and evenly. Finely chop the preserved lemon peel (about 2 tablespoons). Prepare the sun-dried tomatoes, baby spinach, fresh basil, and 1 lemon (for zesting and juicing).
   ▶ ≈1:36
4. 4
   Cook orzo in generously salted boiling water. Meanwhile, in a sauté pan over medium-low heat, warm olive oil with sliced garlic and pine nuts, stirring frequently until both are golden.
   ▶ ≈5:44
5. 5
   Add the preserved lemon peel and chili flakes to the pan. Pour in some pasta water to thicken the sauce, then gently stir in the cooked orzo and sun-dried tomatoes, coating well.
   ▶ ≈6:48
6. 6
   Stir in the baby spinach and 2 tablespoons of fresh lemon juice, folding until the spinach wilts. Add more pasta water if needed to loosen the sauce.
   ▶ ≈7:19
7. 7
   Fold in the spiced chickpeas to warm them through. Finish with the gremolata (finely chopped basil, minced garlic, and lemon zest), flaky sea salt, and black pepper to taste.
   ▶ ≈7:33