Cook your orzo pasta according to the package instructions in salted water. Drain and set aside.
Make your balsamic lemon vinaigrette by combining the olive oil, balsamic vinegar, lemon juice, garlic, syrup, basil, oregano, salt and pepper. Set aside.
In a large bowl, combine your orzo, cucumber, onion, tomatoes, nutritional yeast, chickpeas, and lemon zest.
Pour your dressing over your pasta salad and stir thoroughly. Chill for at least 30 minutes for the orzo to cool and for the flavors to soak in.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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Please note that my nutrition label is approximate and has slight rounding. One serving is about 1/2 cup.