Bring a pot of salted water to a boil, add orzo, reduce heat, and cook for about 8 minutes until al dente. Drain and drizzle with olive oil.

In a medium bowl, combine olive oil, lemon juice, red wine vinegar, and Dijon mustard. Whisk until emulsified, then add maple syrup, garlic powder, oregano, salt, and pepper.

In a large bowl, mix diced cucumbers, halved cherry tomatoes, drained chickpeas, finely chopped red onion, crumbled feta, and chopped parsley.

Once cooled, fold the orzo into the salad mixture without mashing the ingredients.

Pour the dressing over the salad and toss gently to coat. Adjust seasoning as necessary.

Serve immediately or chill for about 30 minutes before enjoying.