1. Cook the orzo in salted boiling water until al dente, then drain and rinse under cold water.

2. Rinse and drain the chickpeas and pat dry.

3. In a small bowl whisk together olive oil, lemon juice, lemon zest, salt, and pepper until emulsified.

4. In a large bowl combine orzo, chickpeas, cucumber, tomatoes, red onion, parsley, and mint, then drizzle with the dressing and toss gently.

5. Sprinkle the feta over the salad and stir lightly to distribute.

6. Refrigerate for at least 20 minutes before serving to allow flavors to meld.