Cook orzo according to package directions. Drain, rinse with cold water and set aside.
While orzo is cooking, Combine olive oil, vinegar, oregano, garlic, salt and pepper in a small mason jar. Shake vigorously to combine.
Add cooked orzo, goat cheese, cucumber, tomatoes and chickpeas to a large bowl and stir to combine. Drizzle ¾ of oregano vinaigrette over orzo mixture and stir to combine. Chill for at least 1 hour. Stir before serving and add remaining vinaigrette if desired.
This salad tastes great chilled or at room temperature.
Feta cheese is an excellent substitute for goat cheese in this salad.
Reserve ¼ of the dressing if making this salad ahead of time and mix in right before serving for the freshest flavor.