Bring a pot of salted water to a boil. Add orzo and cook until al dente, about 7–8 minutes. Drain and rinse under cold water to stop cooking. Let it drain well.

Dice the bell pepper, chop the spinach and parsley, slice the olives and sun-dried tomatoes, rinse and drain the chickpeas, and crumble the feta.

Whisk together lemon juice, olive oil, garlic powder, salt, pepper, and oregano (if using). Taste and adjust seasoning.

In a large bowl, combine the cooled orzo, vegetables, chickpeas, and feta. Pour dressing over the top and toss gently.

Let the salad sit for at least 15 minutes before serving. Serve chilled