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Cook the orzo according to package directions
Chop the red pepper, grape tomatoes, cucumber, red onion, dill, and parsley
Drain and rinse the chickpeas
In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, garlic granules, and black pepper to make the dressing
Combine the cooked orzo, red pepper, tomatoes, chickpeas, cucumber, kalamata olives, red onion, dill, parsley, and feta cheese in a large bowl
Pour the dressing over the salad and toss everything together
Serve warm, at room temperature, or chilled from the refrigerator