Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente, about 8-10 minutes. While the pasta cooks, prepare all your vegetables.

Drain the cooked orzo in a colander and immediately rinse under cold running water for 30 seconds. Shake well to remove excess water, then transfer to a large mixing bowl.

Whisk together the dressing in a small bowl: olive oil, lemon juice, red wine vinegar, honey, salt, pepper, and dried oregano until emulsified.

Add vegetables to the orzo: cherry tomatoes, cucumber, red onion, chickpeas, and olives. Pour the dressing over everything and toss gently to coat.

Fold in the feta cheese and fresh herbs last to keep them from breaking down. Cover and refrigerate for at least 1 hour before serving.

Give the salad a good stir before serving and add a squeeze of fresh lemon if needed. Serve chilled or at room temperature.