In a mason jar, combine vinegar, lemon juice, honey, salt and pepper. Cover and shake until blended. Add olive oil, cover and shake until combined.
In saucepan, bring broth and water to a boil. Stir in orzo pasta. Cook until orzo is al dente (according to the package directions). Drain orzo and transfer to a big serving bowl.
While pasta is warm, add half of the dressing and toss to coat. Let cool. Add drained chickpeas, peas and asparagus. Toss to combine.
Add arugula, green onion, parsley and any extra dressing needed and toss to coat.
Top salad with almonds and feta cheese. Season with salt and pepper to taste. Serve and refrigerate any leftovers. Enjoy!