Cook orzo according to package instructions. Drain and rinse under cold water to cool and prevent sticking.

In a large bowl, combine orzo, chickpeas, cranberries, feta, parsley, red onion, and almonds (if using).

In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth and emulsified.

Pour the dressing over the orzo mixture and gently toss until everything is evenly coated.

Chill in the fridge for 10–15 minutes before serving to allow the flavors to meld.