Greek Orzo Salad

• 1 pound orzo
• 1 large English cucumber sliced in half lengthwise then cut into half moons
• 2 cups cherry tomatoes cut in half
• 1/2 cup kalamata olives pitted and sliced in half
• 1 small red bell pepper seeds removed and diced
• 1 small green pepper seeds removed and diced
• 1 .5 ounce can chickpeas drained, rinsed, and patted dry
• 1 small red onion diced
• 1 ounce container feta cheese crumbled

For the Red Wine Vinaigrette:

• 1/2 cup olive oil
• 2 cloves garlic, minced
• 3 tablespoons red wine vinegar
• 1 and 1/2 Tablespoons Lemon Juice freshly squeezed
• 1 teaspoon lemon zest finely grated
• 1 and 1/2 teaspoons dijon mustard
• 1 teaspoon fresh oregano finely chopped (or 1/2 teaspoon dried)
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt more to taste
• 1/2 teaspoon ground black pepper more to taste
• 2 Tablespoons kalamata olives finely chopped