Preheat oven to 425°F (220°C).

On a baking sheet, toss chopped zucchini, red bell pepper, red onion, cherry tomatoes, and chickpeas with 2 tbsp olive oil, salt, and pepper.

Roast for 20–25 minutes, stirring halfway, until vegetables are golden and tender.

While veggies roast, cook the orzo in salted water according to package instructions until al dente. Drain and rinse under cool water.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.

In a large bowl, combine orzo, roasted veggies and chickpeas, and crumbled feta.

Pour dressing over the mixture and toss gently. Serve warm or chilled.