Bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, about 8–10 minutes, until al dente. Drain the pasta and rinse it under cold water. Set aside in a large mixing bowl.

While the orzo cools, chop the cucumber, halve the cherry tomatoes, slice the olives, and finely chop the red onion. Add these to the mixing bowl with the orzo.

Add the chickpeas and crumbled feta cheese to the bowl. Gently toss all the ingredients to combine.

In a small bowl or mason jar, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and black pepper. Shake or whisk until the dressing is fully emulsified.

Pour the dressing over the salad and toss everything to coat evenly. Garnish with fresh parsley and serve chilled.