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PdfIn a medium pot, bring the broth to a boil. Add the orzo and 1 Tbsp of salt and cook for 10 to 15 minutes, or until al dente.
Drain the orzo, then transfer to a medium bowl and add the chickpeas, hearts of palm, tomatoes, red onion, olives, feta, and garlic.
Sprinkle with the basil, parsley, and oregano and toss to combine.
In a small bowl, whisk together the olive oil, red wine vinegar, balsamic vinegar, mayonnaise, and honey.
Season the dressing with salt and pepper.
Pour the dressing over the salad, toss to coat, and season with salt.
Serve immediately or refrigerate in an airtight container for up to 3 days.