Zucchini Orzo Salad

• 2medium zucchini
• 1–2 tbspolive oil
• 1shallot — diced
• 3garlic — thinly sliced
• ½ tspground coriander
• ½ tsplemon pepper
• ¼ tspred pepper flakes
• 1 cupdry orzo
• 15 ozchickpeas — canned, drained, rinsed, 1 can
• ⅓ cupalmond slices — sliced
• ¼ cupfresh parsley — minced
• ¼ cupfresh basil — minced
• —Salt and pepper to taste

Seared Lemon Dressing

• 1lemon
• 1garlic clove
• 1 tspDijon mustard
• 1 tbspwhite wine vinegar
• 1 tbspmaple syrup
• ¼ cupextra virgin olive oil

Optional Breadcrumb Topping

• ¼ cuppanko breadcrumbs
• ¼ cupalmond slices — sliced