Boil a pot of salted water and cook the orzo until just past al dente. Drain and toss with a touch of olive oil to prevent sticking. Spread out to cool.
Whisk together the red wine vinegar, lemon juice, oregano, and sea salt to make the dressing.
In a large bowl, mix the orzo, cucumbers, tomatoes, chickpeas, feta, red onion, and olives. Add the dressing, half the herbs, and black pepper. Toss well.
Top the salad with the remaining herbs. For best flavor, let it sit for a few minutes before serving.