Orzo With Chick Peas (Rachael Ray)

• salt
• 1/2 lb orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1 small zucchini, diced
• 1/2 red onion, chopped
• 3 garlic cloves, chopped
• salt & freshly ground black pepper
• 1/2 teaspoon all purpose Greek seasoning (or more to taste)
• 1 (15 ounce) can chickpeas, drained
• 1/2 cup fresh parsley leaves, chopped
• 1/4 cup mint leaf, finely chopped (I leave this out)
• 1/2 cup feta cheese, crumbled (divided)

1. Bring a large pot of salted water to a boil. Add orzo and cook to al dente (per directions on the package).
2. In the meanwhile, 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.
3. Add chick peas and heat through.
4. Toss with herbs, orzo and 1/4 cup of cheese.
5. Adjust salt and pepper and serve, sprinkling remaining 1/4 cup of cheese over top of each serving.

salt, orzo pasta, extravirgin olive oil, zucchini, red onion, garlic, salt, chickpeas, parsley, mint leaf, feta cheese

Taken from www.food.com/recipe/orzo-with-chick-peas-rachael-ray-430139 (may not work)