1 1/2 cups orzo pasta
1/4 cup olive oil
3T lemon juice
1 clove garlic, minced
15 oz can garbanzo beans
2T chopped fresh oregano (or a little less dried)
salt and pepper
Sautee garlic over medium-low heat in the olive oil until tender, being sure not to let it brown. Lower heat, and add lemon juice, oregano, salt, pepper, and garbanzo beans. Meanwhile, cook orzo in abundant salted boiling water until tender and drain. Place orzo in serving bowl, and pour sauce over, then toss to coat. Crumble in as much feta as you want before serving.
If you want to use dried garbanzo beans, let them soak in lots of water overnight, then drain the next morning, and cook them with lots of water in your crock pot on low for about 6 hours. They should be firm, and not mushy. The beans will have a weird, clear skin on them that you'll need to try and get off. Rolling small amounts of the beans around in a dishcloth works pretty well.