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Ingredients

• 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

Description

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