In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, and oregano. Season with salt and black pepper to taste.

Bring salted water to a boil in a large pot, then add orzo and cook for 8-10 minutes until al dente. Drain and cool slightly.

Prep the vegetables by halving cherry tomatoes, slicing olives, rinsing chickpeas, slicing red onion, dicing cucumber, crumbling feta, and chopping parsley.

In a large bowl, combine the warm orzo, prepared vegetables, chickpeas, olives, and crumbled feta. Toss gently.

Drizzle the dressing over the salad and toss gently to combine. Taste and adjust seasoning if necessary.

Cover and chill in the refrigerator for at least 15 minutes before serving.