Photo of Chickpea and Orzo Pilaf with Zucchini and Mint by WW

Chickpea and Orzo Pilaf with Zucchini and Mint

Total Time
30 min
12 min
18 min
This Mediterranean dish is bursting with fresh flavor and is outstanding warm or chilled. If you have any leftover, plan to pack a few servings to take for lunch later in the week. While this recipe makes an excellent vegetarian main dish, you could also dole out smaller portions and serve it as side to accompany grilled or roasted chicken, pork or fish. For even more flavor, sprinkle the pilaf with crumbled reduced-fat feta but it’s just as tasty without the cheese. If you have trouble finding dried currants at your supermarket, you could use raisins, dried cranberries or dried cherries instead.


Uncooked orzo

1 cup(s)

Olive oil

1 tsp

Uncooked zucchini

2 small, halved lengthwise and sliced


2 medium clove(s), minced

Dried ground coriander

1 tsp

Ground cumin

¾ tsp

Table salt

½ tsp

Black pepper

¼ tsp

Ground cinnamon


Canned drained chickpeas

15 oz, (1 can) rinsed and drained

Fresh cherry tomato(es)

1 cup(s), halved

Dried currants

3 Tbsp

Fresh mint leaves

¼ cup(s)

Lemon zest

½ tsp, grated

Fresh lemon juice

1½ Tbsp


  1. Cook orzo according to package directions. Drain and keep warm.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini and cook, stirring often, until crisp-tender, about 3 minutes. Add garlic, coriander, cumin, salt, pepper, and cinnamon and cook, stirring constantly, until fragrant, 30 seconds. Add chickpeas, tomatoes, and currants and cook, stirring often, until heated through, about 2 minutes. Stir in orzo.
  3. Remove from heat and stir in mint and lemon zest and juice. Serve at once.
  4. Serving size: 1¼ cups


For even more flavor, sprinkle the pilaf with crumbled feta cheese.