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Grilled vegetable primavera bowls with pesto & smoky chickpeas

jess larson | plays well with butter
  • 30 minutes
  • Serves 4

INGREDIENTS

4 cups

Baby arugula

1 15 ounce can

Chickpeas

2

Lemons

1

Red bell pepper

3

Zucchini (about 1 pound), medium

4 oz

Orzo

1/8 tsp

Cayenne pepper

1 tsp

Italian seasoning

1

Kosher salt

1

jar Artichoke hearts, drained & oil reserved

1/4 cup

Feta