Whisk the dressing: combine olive oil, lemon juice and zest, balsamic vinegar, minced garlic, and a pinch of salt and pepper in a jar or bowl. Taste and adjust seasoning.
Cook the orzo according to package directions until al dente, then drain and let cool slightly.
Prepare jars: place 4–6 clean 16–28 ounce glass jars (or a large serving bowl) ready for layering.
Layer each jar in order: divide a portion of the dressing among the jars, then add chickpeas, chopped marinated artichokes, sliced roasted red peppers, a layer of cooked orzo, chopped basil, parsley, and mint, kalamata olives, crumbled feta, and toasted pine nuts.
Fill the jars to the top with fresh spinach, then finish by adding the halved cherry tomatoes on top. Seal the jars and refrigerate until ready to eat.
To serve, either eat directly from the jar or pour the contents into bowls and toss briefly to distribute the dressing and greens.
