Start by boiling a large pot of salted water over high heat. Once boiling, add the orzo pasta, cooking according to package instructions until al dente—about 8-10 minutes. Drain and cool.

In a mixing bowl, combine the chickpeas, chopped mini Roma tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion. Stir gently.

Gently fold the cooled orzo into the vegetable mixture, ensuring to combine thoroughly.

Drizzle the Greek salad dressing over the mixture and toss to coat evenly.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes before serving.