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Spread the chickpeas onto a few sheets of paper towel and gently pat them dry. The drier they are, the crispier they'll get.
In a large skillet, heat 2 tbsp of oil over medium high heat. When shimmering, add the chickpeas. Cook for about 5 minutes, stirring occasionally, until just beggining to crisp. Stir in the rosemary, oregano and pinch of salt, cook for 5-10 minutes more until golden brown and crunchy.
If using the same skillet, transfer the chickpeas to a plate and return the skillet to medium heat. Add another 2 tbsp of olive oil and the orzo. Toast, stirring frequently for 5-10 minutes or until golden brown and fragrant.
Add the garlic and sauté for 2 minutes more before adding the vegetable broth, sugar (or honey if using), salt and lemon peel. Bring to a boil and cook for 7-10 minutes or until the orzo is tender and all the broth has been absorbed.
Remove from heat and stir in the lemon juice, green olives and a few grinds of black pepper. To serve, divide among plates and top with crispy chickpeas, chopped parsley and crumbled feta.