In a large pot, bring 4 cups of chicken broth to a rolling boil, then stir in 1 cup of orzo pasta and a pinch of salt. Cook for 8-10 minutes until al dente, then drain and rinse under cold water.

In a mixing bowl, whisk together 1/3 cup of olive oil, 2 tablespoons of red apple vinegar, 2 tablespoons of lemon juice, 1 clove of minced garlic, 1 tablespoon of oregano, and 1 teaspoon of sugar. Season with salt and pepper to taste.

Once the orzo has cooled, add it to the bowl of dressing along with diced cucumber, halved cherry tomatoes, 1 cup of rinsed chickpeas, chopped red onion, olives, and crumbled feta cheese. Gently toss to combine.

Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving.

Before serving, garnish with chopped basil and parsley, toss gently, and enjoy.