2 small, chopped
⅛ tsp, or to taste
¼ cup(s), leaves, firmly packed, chopped
cooked garbanzo beans
15 oz, or canned chick peas, drained and rinsed
1 tsp, extra-virgin
red wine vinegar
⅛ pinch, or to taste
- Cook orzo according to package directions; drain and set aside.
- Meanwhile, coat a large nonstick skillet with cooking spray; heat over medium-high heat. Sauté zucchini, lightly salting it as it cooks, until slightly crisp, about 2 to 3 minutes; allow to cool.
- Place zucchini in a large bowl and add remainng ingredients (including orzo). Allow salad to marinate in refrigerator for at least half an hour before serving. It may be served cold or at room temperature.