1-Start by cooking the orzo according to the package instructions, then drain and mix it with butter and chopped fresh basil for a flavorful base.

2-Next, crisp the feta by placing the cornstarch in a shallow dish and rolling the feta slices until they’re fully coated. Cook them in a skillet with some olive oil for about 1 minute per side until they’re golden and crisp on the outside, then transfer to a plate.

3-For the chickpea-zucchini mix, use the same skillet to add the remaining olive oil, then toss in the canned chickpeas, sliced garlic, paprika, red-pepper flakes, and a pinch of salt. Sauté for around 5 minutes until the chickpeas crisp up, then stir in sliced zucchini, thyme, lemon zest, and sesame seeds. Cook for another 5 minutes until the zucchini gets lightly browned.

4-Make a simple yogurt dressing by combining Greek-style yogurt, lemon juice, grated garlic, and a pinch of salt in a small bowl until smooth. To assemble, spread the yogurt dressing in a shallow serving bowl, top with the butter-basil orzo, crispy feta slices, and the chickpea-zucchini mixture. Finish with fresh herbs for a burst of color and flavor, and serve warm as a hearty vegetarian meal.