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Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer and rinse with cold water.
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Drain completely and transfer the orzo to a large bowl.
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Add the chickpeas, artichokes, tomatoes, and feta cheese to the orzo. Stir until combined.
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Season with salt and pepper.