Bring a large pot of salted water to a boil over high heat. Add the orzo, and cook, stirring occasionally, for 7-8 minutes, or until al dente.
Drain and rinse under cold water until cool to the touch. Transfer the orzo to a large mixing bowl and set aside.
Meanwhile, make the dressing. In a small mason jar, combine the olive oil, garlic, red wine vinegar, lemon juice and zest, Dijon, chopped herbs, salt, and pepper. Secure the lid and shake well, until the ingredients are well mixed. Taste and add additional salt and pepper, if necessary.
Add the dressing to the orzo, along with the cucumber, tomatoes, olives, red and green bell pepper, chickpeas, red onion, and feta.
Toss to combine, then transfer the salad to a serving bowl. Season to taste with additional salt and pepper, if desired.
Place in the refrigerator for at least 2 hours to chill, or serve at room temperature.