Bring a large pot of salted water to a boil. Add orzo and cook to al dente.
Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve.
Recipe courtesy of Rachael Ray, 2008