Step 1

Bring a large pot of water to a boil. Salt the water generously. Add the orzo and cook until al dente, according to package directions. Drain into a colander and rinse well with cold water. Drain well, giving the colander a shake to get rid of extra water. Transfer to a serving bowl.

Step 2

Add the tomatoes, cucumber, chickpeas, feta cheese, olives, basil, mint and parsley. Stir to combine.

Step 3

Toss with the dressing. Serve immediately, or cover and store in the refrigerator.

Step 4

In a medium bowl, whisk together the lemon juice, olive oil, agave nectar, oregano and salt.