Lemony Brussels Sprouts Orzo

Cook the [[dry orzo pasta]] in salted boiling water for about 8 minutes, until tender but firm. Drain and set aside.

Heat the [[grapeseed oil]] in a large skillet over medium heat. Add the [[Brussels sprouts, thinly sliced]] and [[shallot, thinly sliced]] and cook for 5 minutes, stirring often, until softened and beginning to brown.

Stir in the [[cooked chickpeas]], [[walnuts, chopped]], [[Kalamata olives, pitted]], [[feta cheese, crumbled]], and cooked orzo. Season with the [[kosher salt]] and [[black pepper]], then remove from the heat.

Drizzle with the [[extra-virgin olive oil]] and [[fresh lemon juice]]. Toss gently and garnish with the [[fresh oregano leaves]] and [[fresh parsley, chopped]].