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In a medium bowl, whisk the dressing ingredients: 4 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup, ¾ teaspoon salt, and ¼ teaspoon black pepper.Add 1 can (15 oz) chickpeas (drained and rinsed), toss, and set aside for 10 minutes.
Cook 1½ cups orzo pasta in a large pot of salted boiling water per package instructions.When the pasta is al dente, drain and rinse it under cold water for 15 seconds to prevent it from overcooking.
To a large bowl, add the cooked orzo pasta, the chickpeas with the dressing, 1½ cups cherry tomatoes (quartered), 1½ cups cucumber (diced), ½ cup olives (sliced), ⅓ cup red onion (chopped), and ⅓ cup parsley (chopped).
Toss, then taste and adjust for salt before serving.
Optionally you can crumble in 2 ounces feta and a pinch of dried oregano.