Bring a medium pot of water to boil. Add orzo, cook 5 minutes; add broccoli and cook another 3 – 5 minutes just until orzo is tender. Be careful not to overcook orzo or it becomes mushy
Whisk olive oil, lemon juice, minced garlic and cumin to blend in large serving bowl.
Add garbanzo beans, cooked orzo, broccoli and chopped fresh oregano; toss until mixed.
Season to taste with salt and pepper.
Gently add crumbled goat cheese and olives (if using).
Serve orzo salad warm or at room temperature.
Recipe Notes
Modified from http://www.epicurious.com/recipes/food/views/Orzo-with-Garbanzo-Beans-Goat-Cheese-and-Oregano-242471#ixzz2priVLJgg