Heat the olive oil in a pot over medium-high heat. Add onion and sautée for 3-5 minutes, or until they start to become translucent. Add in garlic and cook 1 additional minute.
Add in chicken broth, orzo, and lemon juice, stir well. Simmer for 8-10 minutes or until orzo is al dente. Stir frequently so the orzo doesn't stick to the bottom. If there is leftover liquid, drain orzo. Transfer to a large bowl and place in the fridge to cool while you prep the remaining ingredients.
Prep chickpeas, tomatoes, feta cheese, cucumber, olives as noted above in the ingredients section. Combine all ingredients in a large bowl and set aside.
In a mason jar, add lemon juice, olive oil, The Spice Girl Kitchen Tri-Salt Blend, and The Spice Girl Kitchen Greek Seasoning. Seal and shake well to combine. Remove orzo from refrigerator and combine with other salad ingredients. Add dressing and stir again. Serve and enjoy!
