Orzo, Garbanzo, and Vegetable Salad


2 quarts water
1 1/4 cups orzo (a whole wheat version is also available)
1/4 cup extra-virgin olive oil
3 TBS fresh lemon juice
1 garlic clove, minced
1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
1 TBS fresh oregano, finely chopped
2 TBS flat-leaf parsley, finely chopped
6 radishes, finely diced
3 carrots, finely diced
12 sugar snap peas (or snow peas) thinly sliced
Salt and freshly ground black pepper
5 oz log soft fresh goat cheese, crumbled (about 1 cup)
Garnish - lemon slices

In a large pot over high heat, bring the water to a boil. Add salt and the orzo and cook until tender, 5 to 8 minutes (whole wheat orzo will take an additional 2-4 minutes). Drain orzo, and let cool to room temperature.

Whisk olive oil, fresh lemon juice, and minced garlic to blend in large serving bowl. Add drained garbanzo beans, cooked orzo, chopped fresh oregano, parsley, radishes, carrots, and sugar snap peas; toss salad to coat. Season salad to taste with salt and pepper. Gently stir in crumbled goat cheese. To serve, place in a serving bowl or divide among individual plates and garnish with the lemon slices. Serve at room temperature. 6 servings.