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In a large pot of boiling salted water, cook the orzo over medium-high heat, stirring occasionally, until al dente, 5 to 7 minutes. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Stir in the garlic and cook for 30 seconds to soften. Add the spinach and cook, stirring, until wilted. Add the tomatoes, oregano, and basil, and simmer for 1 minute.
Stir in the chickpeas, olives, parsley, and cooked orzo and cook until heated through, about 5 minutes. Top with tofeta and serve hot.
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