For the dressing: In a jar or bowl, mix together the olive oil, lemon juice, garlic and some salt and pepper until totally combined.
For the salad: Bring a pot of water to a boil and cook the orzo according to the package directions. Drain and let cool.
Place the orzo, chickpeas, red and yellow tomatoes, olives, feta, parsley and onions in a large mixing bowl and pour the dressing over the top. Stir to combine and taste; add salt and pepper if needed. Refrigerate at least 1 hour before serving.
Top with more feta and parsley and serve as a main dish salad or with grilled chicken, fish or burgers!
Recipe courtesy of Ree Drummond