Bring a medium pot to a boil, then salt and add the orzo, plus a splash of oil. Cook for 8 to 9 minutes, or according to package instructions. Drain and return to pot.
Meanwhile, heat a medium-large nonstick skillet over medium heat. Add the olive oil, then saute the bell peppers and artichokes for 2 minutes. Add the crushed red pepper flakes and saute for another minute before stirring in the wine. Saute for a few more minutes or until the wine has mostly cooked off. Stir in the olives, oregano, and chickpeas, then heat until warmed through.
Fold the veggie mixture into the cooked orzo, followed by the lemon zest and juice, spinach, tomatoes, parsley, and basil. Stir in the feta, then season with salt and black pepper to taste.
