Fill a stock pot a little over half ways with water, season generously with sea salt, and heat with a high heat

Once it comes to a boil add in the orzo, cook until al dente (check package instructions on the orzo you are using), then drain into a colander and rinse under cold water, shake off any excess water, then transfer the orzo into a large bowl

Drain the can of chickpeas into a colander, rinse under water, then shake off any excess water and transfer into the bowl with the orzo

Add the chopped red onion over the orzo and chickpeas, along with the chopped cucumber, chopped red bell pepper, sliced kalamata olives, chopped basil, and season with salt & pepper, mix together

To make the dressing, add the olive oil into a separate bowl, along with the lemon juice, grated garlic, dried oregano, and season with salt & pepper, whisk together

Pour the dressing over the orzo salad, add in the crumbled feta cheese, and mix together until well mixed

Serve at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!