Prepare the vinaigrette: In a bowl or jar, combine the olive oil, red wine vinegar, lemon juice, Italian seasoning blend, garlic powder, salt, Dijon mustard, and sugar. Whisk or shake until well combined. Set aside to allow flavors to meld.

Cook the orzo: Boil 1 cup of orzo according to package directions until tender. Drain in a colander and rinse briefly with cool water. Allow the orzo to cool and drain thoroughly.

Prepare chickpeas and vegetables: Rinse and drain the 15oz can of chickpeas very well. Roughly chop the 2 cups of spinach. Remove roasted red peppers, olives, and artichoke hearts from their brines. Slice the 1/2 cup roasted red peppers and 1/4 cup olives. Roughly chop the 1/2 cup artichoke hearts. Slice the 1 cup grape tomatoes in half.

Combine ingredients: In a large bowl, place the chopped spinach, roasted red peppers, olives, artichoke hearts, and halved grape tomatoes. Add the cooled orzo and drained chickpeas.

Dress and serve: Stir the vinaigrette once more. Add half of the dressing to the bowl and toss the salad ingredients until coated. Add more dressing if desired, tasting as you go. Serve immediately or chill for later.

Chill for at least 30 minutes before serving for best flavor.