This Creamy Lemon Orzo with Chickpeas & Broccoli is the kind of weeknight dinner that feels special without demanding a lot of fuss. Bright lemon, a silky cashew-based sauce, tender broccoli, and hearty chickpeas all come together in under an hour to create a comforting, plant-forward meal that’s perfect for lunch boxes, dinner plates, or a cozy solo supper.

Why you’ll love this recipe

Rich, creamy texture from soaked raw cashews—no dairy needed.
Lemon zest and juice give a fresh, sunny finish.
Quick-cooking orzo makes this a fast, satisfying meal.
Easy to double for leftovers or meal prep.

Ingredients

¼ cup raw cashews, soaked for at least 2 hours and drained
⅓ cup water
1 tablespoon nutritional yeast
1 tablespoon + 1 teaspoon olive oil, divided
4 cups small broccoli florets
Sea salt and ground black pepper, to taste
1 small shallot, finely diced (about ¼ cup diced shallot)
2 cloves garlic, minced
3 sprigs of thyme, leaves minced
1 teaspoon lemon zest
Pinch of chili flakes (optional)
½ lb (227 grams) orzo pasta
1 ½ cups cooked chickpeas, drained and rinsed (from about one 15 oz can)
2 cups vegetable stock, plus extra if needed
1 tablespoon fresh lemon juice
¼ cup flat leaf parsley, chopped

Equipment you’ll need

High-speed blender or food processor
Large skillet with lid
Small saucepan (optional)
Wooden spoon or spatula
Measuring cups and spoons

Prep

Soak the ¼ cup raw cashews in water for at least 2 hours, then drain. Finely dice the shallot so you have about ¼ cup, mince the garlic, strip and mince the thyme leaves from 3 sprigs, zest one teaspoon of lemon, and chop ¼ cup flat leaf parsley. Rinse and drain 1 ½ cups cooked chickpeas and cut broccoli into 4 cups of small florets. Measure out ½ lb (227 grams) orzo and 2 cups vegetable stock.

Step-by-step Instructions

Make the cashew cream: Combine the soaked and drained ¼ cup raw cashews, ⅓ cup water, and 1 tablespoon nutritional yeast in a high-speed blender or food processor. Blend until completely smooth and creamy. Set aside. If the mixture is too thick, add a splash more water to reach a pourable consistency.
Sauté the aromatics: Heat 1 tablespoon + 1 teaspoon olive oil in a large skillet over medium heat. Add the finely diced 1 small shallot (about ¼ cup) and cook, stirring occasionally, until softened and translucent, about 3 to 4 minutes. Add 2 cloves minced garlic, the minced leaves from 3 sprigs of thyme, 1 teaspoon lemon zest, and a pinch of chili flakes if using. Stir and cook for another 30 to 45 seconds until fragrant.
Cook the broccoli: Add 4 cups small broccoli florets to the skillet and toss to coat with the aromatics and oil. Season with sea salt and ground black pepper to taste. Cook the broccoli for 3 to 4 minutes, stirring occasionally, until it begins to become tender but still bright green. If the pan seems dry, add a splash of vegetable stock.
Add orzo and stock: Pour ½ lb (227 grams) orzo into the skillet and stir to combine with the broccoli and aromatics. Pour in 2 cups vegetable stock and bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover the skillet, and let the orzo cook for about 8 to 10 minutes, stirring once or twice, until the orzo is al dente and has absorbed most of the liquid. If the orzo seems too dry before it’s cooked, add a little extra vegetable stock, a couple of tablespoons at a time.
Incorporate chickpeas and cashew cream: Once the orzo is nearly cooked, stir in 1 ½ cups cooked chickpeas that have been drained and rinsed. Pour in the reserved cashew cream and stir thoroughly to combine. If the mixture is too thick, add an additional splash of vegetable stock to loosen it to a creamy consistency.
Finish with lemon and herbs: Remove the skillet from heat and stir in 1 tablespoon fresh lemon juice and ¼ cup chopped flat leaf parsley. Taste and adjust seasoning with more sea salt, ground black pepper, or lemon juice as needed.
Serve: Spoon the Creamy Lemon Orzo with Chickpeas & Broccoli into bowls or onto plates. Garnish with additional parsley, a light drizzle of olive oil, or an extra pinch of lemon zest if desired. Serve warm.

Tips and variations

To save time, soak the cashews the night before and store them in the fridge.
For a smokier flavor, roast the broccoli at 425°F for 12–15 minutes instead of sautéing, then fold it into the finished orzo.
If you prefer a looser sauce, increase the cashew cream by blending 1/3 cup water into the cashews or add extra vegetable stock when finishing.
Add roasted red pepper strips or sun-dried tomatoes for a sweet, tangy pop.
Stir in a handful of baby spinach at the end for extra greens; it wilts quickly into the warm orzo.

Makes and storage

This recipe serves about 3 to 4 people as a main. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat with a splash of vegetable stock or water to revive the creaminess.

Notes on ingredients

The cashew cream is the key to a rich, silky sauce without dairy. Soaking the ¼ cup raw cashews softens them so they blend into an ultra-smooth texture when combined with ⅓ cup water and 1 tablespoon nutritional yeast. The nutritional yeast adds a subtle savory depth that complements the lemon and thyme. Using a light olive oil and bright lemon juice keeps the dish fresh and balanced, while chickpeas and orzo provide satisfying substance.

Final thoughts

Creamy Lemon Orzo with Chickpeas & Broccoli is an easy, flavorful dinner that blends simple pantry staples into something that feels intentionally made. The balance of creamy, tangy, and herbaceous notes makes it a reliable favorite for those nights when you want comfort without heaviness. It’s adaptable, store-friendly, and consistently delicious—exactly the kind of recipe you’ll turn to again and again.