Orzo with Chickpeas

Serve as a side with fish, such as with Mediterranean Fish Tacos.


  • 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.

What's Fresh from @RachaelRay

Rachael Ray