1-1/2 cups orzo (about 9 ounces)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 can (or 15 oz cooked) garbanzo beans (chickpeas), rinsed, drained
2 tablespoons chopped fresh oregano
5-ounce soft fresh goat cheese, crumbled (about 1 cup)
optional: 1 cup chopped broccoli, lightly steamed
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally. Drain orzo.
Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, optional broccoli and chopped fresh oregano; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. Serve orzo salad warm or at room temperature.
HATCHET COVE FARM 