Zucchini and Chickpea Orzo Salad by Boldbeanco

Ingredients

• 250g (9 oz) orzo pasta
• 400g (14 oz) canned chickpeas, rinsed and drained
• 2 medium zucchini, sliced into half-moons
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper

Instructions

1. Cook the orzo in a large pot of salted boiling water for 8–10 minutes until al dente, then drain and rinse under cold water to stop the cooking.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the sliced zucchini to the skillet and cook for 5–7 minutes, stirring occasionally, until charred and tender.
4. Combine the cooked orzo, chickpeas, and charred zucchini in a large mixing bowl
5. Fold in the pesto, lemon juice, salt, and pepper, mixing until the pasta is evenly coated.
6. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.