Cook the orzo pasta according to package directions until al dente, then rinse under cold water to stop the cooking and drain well.

In a large bowl, combine the cooked orzo, chickpeas, cherry tomatoes, cucumber, bell pepper, and red onion.

Add the fresh parsley and basil.

Toast the pine nuts in a dry skillet over medium heat until golden brown, then let cool.

In a small bowl, whisk together the olive oil, red wine vinegar, garlic, Dijon mustard, honey, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Top with the feta cheese, Kalamata olives, and toasted pine nuts before serving.