Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, carefully add the dried orzo and cook for about 8 minutes, stirring occasionally, until it reaches al dente texture. Drain the orzo in a colander and immediately drizzle with a bit of olive oil to prevent sticking. Let it cool while you prepare the other ingredients.

In a medium bowl, whisk together ⅓ cup of extra-virgin olive oil, ¼ cup of fresh lemon juice, and 1 tablespoon of red wine vinegar. Add in 1 teaspoon of Dijon mustard, ½ teaspoon of maple syrup, ¼ teaspoon of garlic powder, and ½ teaspoon of dried oregano. Season with salt and pepper to taste, blending everything smoothly until combined. Set this zesty dressing aside.

In a large mixing bowl, combine the cooled orzo, 2 cups of diced cucumbers, 1½ cups of halved cherry tomatoes, 1 cup of drained and rinsed chickpeas, and ¼ cup of finely chopped red onion. Gently fold in ⅓ cup of crumbled feta cheese and ¼ cup of chopped parsley, ensuring everything is evenly distributed.

Pour the prepared dressing over the salad mixture, allowing it to coat all the ingredients well. Using a large spoon, carefully toss everything together until the orzo salad is thoroughly combined.

Cover the bowl with plastic wrap or transfer the Lemon Orzo Salad into an airtight container, then refrigerate for at least 30 minutes to meld the flavors beautifully.