To a large pot, add the orzo and cook according to package directions. Drain and return to pot or very large bowl; set aside.

While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.

Add the zucchini, garbanzo beans, season with 1 teaspoon salt, 1 teaspoon pepper pepper, Italian seasoning, oregano, and cook for about 3 more minutes, or until zucchini is slightly softened; stir frequently to ensure even cooking.

Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.

Transfer the onion and zucchini mixture to the large pot with the drained orzo.

Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt from the carryover heat.

Add the cucumbers, tomatoes, basil, lemon zest, lemon juice, and stir well to incorporate.

Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the orzo has cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.

Taste, and as desired, add additional salt and pepper. I added an additional approximately 2 additional teaspoons salt and 1 teaspoon pepper because it’s a very large quantity of food.

If desired, drizzle in additional olive oil. I added another approximately 2 tablespoons for flavor and so that the orzo doesn’t stick as it cools.

Serve immediately. Recipe can be served warm, at room temp, or chilled.