Orzo with Chickpeas

Wow, I sincerely apologize for the lack of posts recently.  Summer vacation is over and it's back to school for me.  I have been a little busy recently and have neglected my blog.  That doesn't mean I stopped cooking though!

I made this delightful and fresh orzo with chickpeas after a recent trip to the Minneapolis Farmers' Market.  The farmers' market is one of my new favorite places, by the way.  You should have seen the amount of cucumbers, carrots, zucchini, and grape tomatoes that my sister and I bought for only $6!  I was looking for a way to use up some zucchini when I saw Rachael Ray make this on her Food Network show one morning.  Perfect!  

It tastes so fresh with the parsley and mint, and the feta gives it a great creaminess and adds a little tang.  I seriously ate all of it myself.  I didn't share with anyone!

Orzo with Chickpeas

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 pepper

1 (15 ounce) can chickpeas/garbanzo beans, drained

1/2 cup parsley leaves, chopped

1/4 cup mint leaves, chopped

1/2 cup feta, crumbled

Juice of half a lemon

Directions:

1.  Cook orzo in a large pot of salted, boiling water until al dente.

2.  Heat olive oil in a large skillet.  Add zucchini, onions, and garlic.  Season with salt and pepper and cook for 6 to 7 minutes or until tender.  Add chickpeas and heat through.

3.  In a bowl, toss together the zucchini mixture, orzo, herbs, and cheese.  Drizzle with lemon juice and add salt and pepper to taste.

Source:  Rachael Ray