In a medium pot, bring 4 cups of chicken broth to a rolling boil. Add 1 cup of orzo pasta, a splash of lemon juice, and a pinch of salt. Cook for 8–10 minutes until al dente, then drain and rinse in cold water. Set aside to cool.

In a large mixing bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of red apple vinegar, the juice of one lemon, 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of sugar. Season with salt and pepper to taste.

Once cooled, add the orzo to the bowl with the dressing. Incorporate 1 diced cucumber, 1 cup of halved cherry tomatoes, 1 can of rinsed chickpeas, 1/4 cup of chopped red onion, 1/2 cup of sliced olives, and 1/2 cup of crumbled feta cheese. Gently toss to coat evenly.

Cover with plastic wrap and refrigerate for at least one hour. Before serving, sprinkle fresh basil and parsley on top.