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Add orzo to a pot of salted boiling water and cook 8 minutes, or until tender yet firm when bitten. Drain and set aside.
In the meantime, pour oil into a preheated skillet over medium heat. Add Brussels sprouts and shallot and cook 5 minutes, stirring often, or until Brussels sprouts are softened and beginning to brown. Stir in chickpeas, walnuts, olives (if using), and feta cheese. Stir in cooked orzo pasta and turn off the heat. Taste and season with salt and pepper as needed.
Transfer orzo mixture to a serving dish, drizzle with extra virgin olive oil and lemon juice, and toss gently to mix. Garnish with fresh oregano and parsley if desired.