Boil the orzo according to package directions so that it is al dente.

Meanwhile, chop the peppers, onions, dill, and spinach and halve the tomatoes and olives, and place into a large bowl.

Rinse and drain the garbanzo beans and add to the bowl.

Zest and juice the lemon and place it into a small mason jar to combine with olive oil, salt, and pepper to make the dressing.   Stir or shake vigorously until combined.

Drain and rinse the orzo once cooked and let it cool slightly before adding to the bowl with the chopped veggies.

Add the feta cheese and dressing and toss until incorporated.  Taste for salt and pepper and add more if needed.