1. 1. Cook the Orzo: Bring a medium pot of salted water to a boil. Add the orzo pasta and cook according to package directions, typically 8-10 minutes, until al dente. Drain the orzo well and rinse it under cold water to stop the cooking process and prevent it from sticking. Set aside to cool completely.

2. 2. Prepare the Vegetables: While the orzo cooks and cools, wash and chop all your vegetables. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and chop the bell pepper and fresh parsley. Rinse and drain the canned chickpeas thoroughly.

3. 3. Whisk the Dressing: In a small bowl, combine the olive oil, fresh lemon juice, red wine vinegar, dried oregano, and garlic powder. Whisk vigorously until the dressing is well combined and slightly emulsified. Season with salt and black pepper to taste.

4. 4. Assemble the Orzo Salad: In a large mixing bowl, combine the cooled orzo, chopped cucumber, cherry tomatoes, red onion, bell pepper, fresh parsley, and rinsed chickpeas. Pour the prepared dressing over the ingredients.

5. 5. Toss Everything Together: Gently toss the orzo salad until all the vegetables and pasta are evenly coated with the dressing. Make sure the dressing is distributed throughout for maximum flavor.

6. 6. Build Your Bowls: To serve, divide the mixed greens among four lunch bowls or meal prep containers. Spoon a generous portion of the veggie orzo salad over the greens in each bowl.

7. 7. Add Optional Toppings: If desired, sprinkle each bowl with crumbled feta cheese right before serving to add a creamy, tangy element.