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1. In a small bowl, whisk together lemon juice, 2 Tbsp olive oil, Dijon mustard, and garlic. Set aside.
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2. Bring a large pot of water to boil over high heat. Add 1 Tbsp salt and orzo. Stir. Boil for 8-10 minutes or until al dente. Rinse briefly under cold water.
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3. Meanwhile, preheat oven to 400 degrees. toss asparagus with 2 tsp olive oil and place on rimmed baking sheet. Roast in oven for 8 minutes. Remove from oven and cut into pieces.
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4. In a large bowl, combine orzo, roasted asparagus, and chickpeas. Add dressing and toss to coat. Add goat cheese and then season with salt and pepper. Serve warm or chilled.