In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely.
In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature.
Adapted from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood (c) Clarkson Potter 2015. Provided courtesy of Trisha Yearwood. All rights reserved.