In a large pot, bring 2 cups of low-sodium chicken broth to a rolling boil over medium-high heat. Add 8 ounces of dry orzo pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a medium mixing bowl, whisk together 1/4 cup extra-virgin olive oil, 1 1/2 tablespoons red wine vinegar, and 1/4 cup lemon juice. Add minced garlic, dried oregano, sugar, salt, and black pepper. Whisk until well combined.

In a large serving bowl, combine the cooled orzo, diced cucumber, halved cherry tomatoes, chickpeas, chopped red onion, halved Kalamata olives, and crumbled feta. Gently toss to coat with the dressing.

Cover the bowl and refrigerate for at least one hour to allow the flavors to meld.

Just before serving, sprinkle freshly chopped basil and parsley over the salad and gently toss to incorporate.