In a large mixing bowl, whisk together freshly squeezed lemon juice and Dijon mustard until well combined.

Gradually drizzle in extra-virgin olive oil while continuously whisking to emulsify the dressing.

Add in finely chopped red onion, fresh dill, kosher salt, and freshly ground black pepper to taste.

In a large pot, bring salted water to a rolling boil. Add the orzo and cook according to package instructions (around 8-10 minutes).

Drain the orzo in a colander and rinse briefly under cold water.

While the orzo is still warm, add it to the bowl with the dressing and toss gently.

Fold in sliced cucumbers, halved cherry tomatoes, drained chickpeas, halved olives, and crumbled feta.

Spoon the salad into serving bowls and garnish with additional fresh dill.