Ingredients

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

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Instructions

1. Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
2. Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.