Orzo with Chickpeas, Zucchini and Feta

Orzo pasta tossed with zucchini, chickpeas, feta and basil with a lemon-kissed dressing.

Ingredients

• 2 medium zucchini, cut into matchsticks with seeds removed
• salt and pepper, to taste
• 1 cup orzo
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1 teaspoon fresh-squeezed lemon juice
• 1 teaspoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh basil or parsley, finely chopped

Instructions

1.     Place the zucchini in a large colander set over a bowl and toss with about 1/2 teaspoon salt. Refrigerate and allow excess water to drain out 20 minutes or up to 1 hour.
2.     Cook the orzo according to package directions. Drain and add back to the same warm pan with the zucchini and chickpeas. Put a lid on it and let it sit while you make the dressing.
3.     Whisk the lemon juice, vinegar and mustard together in a small bowl. Then slowly drizzle in the olive oil while whisking until well combined.
4.     Add the feta, basil and the orzo/zucchini/chickpeas to a large bowl along with half the dressing. Toss gently and add more dressing as needed. Season to taste with salt and pepper. Serve at room temperature or chilled. Best eaten the same day it's made.