Cook the orzo in salted water according to the package directions until done (about 7 to 9 minutes.)
Drain the orzo in a colander and allow to cool.
In a large bowl, toss together the orzo, chickpeas, tomatoes, cucumber, onion, feta, olives, pepperoncini (if using), vinegar, oil, and salt and pepper to taste.
Toss in the mint.
Serve at room temperature.
Recipe Notes
Variations:
Add chopped cooked chicken or shrimp to turn it into a meal in a bowl
Add more veg to pump up the volume: Chopped red bell pepper, zucchini, mushrooms, canned drained artichoke hearts, peas, etc.