Orzo Pasta Salad with Garbanzo Beans

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

Salt and pepper, to taste

Bring a large pot of salted water to a boil. Add orzo and cook to al dente.

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.