• Salt
• 1/2 pound orzo
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 small to medium zucchini, diced
• 1/2 red onion, chopped
• 3 cloves garlic, chopped
• Freshly ground black pepper
• 1 can chickpeas (15 ounces), drained
• 1/2 cup parsley leaves, chopped
• 1/4 cup mint leaves, finely chopped
• 1/2 cup feta or goat cheese, crumbled

Bring a large pot of salted water to a boil. Add the orzo and cook to al dente.

Heat the EVOO in a skillet, add the zucchini, onions and garlic, season with salt and pepper and cook for 6-7 minutes until tender; add the chickpeas and heat through. Toss with the herbs, orzo and cheese, then adjust the salt and pepper and serve.

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