Mediterranean Orzo

Preheat oven to 450°F. Bring a medium saucepan of water to a boil and salt it. Once the water is boiling, add orzo. Cook for about 10 minutes, or until al dente. Reserve 1/4 cup of the cooking water, then strain orzo.

Drain and rinse the garbanzo beans. Pat dry to remove excess moisture. Place them on a baking sheet and season with salt and pepper. Cook in oven for 10 to 15 minutes, or until they begin to dry out and brown a little.

Thinly slice the garlic. Put a large skillet over low heat and add 1 tbsp oil along with the garlic. Cook until fragrant, about 2 minutes. Rinse and zest the lemon. Add the zest, lemon juice, capers, Greek seasoning, and ¼ cup reserved water to the skillet. Stir to combine and simmer until slightly thickened, about 5 to 7 minutes.

Rinse and slice the scallion. Rinse and halve the cherry tomatoes. Rinse and trim the ends off the zucchini and cut in half lengthwise. Peel into ribbons until you reach the core. Chop the core into a small dice, and add to the sauce.

Add the zucchini ribbons and cherry tomatoes to the skillet with lemon-caper sauce. Stir to coat, about 1 to 2 minutes. Season with salt and pepper to taste.

To serve, divide the orzo between each plate and top with zucchini ribbons and cherry tomatoes. Garnish with roasted garbanzo beans and scallions.