In a large mixing bowl, whisk together ¼ cup of fresh lemon juice and 1 tablespoon of Dijon mustard. Gradually drizzle in ½ cup of olive oil while whisking to emulsify. Add finely chopped red onion and 2 tablespoons of fresh dill, seasoning with salt and pepper to taste. Let sit for a few minutes.

In a large pot, bring 4 cups of salted water to a rolling boil. Add 1 cup of orzo and cook according to package instructions until al dente, about 7–9 minutes. Drain and transfer to the dressing bowl, tossing gently.

Chop 1 cup of Persian cucumbers and halve 1 cup of cherry tomatoes. Add to the orzo mixture along with 1 can of chickpeas and ½ cup of Kalamata olives. Toss everything gently until well combined.

Crumble ½ cup of feta cheese into the salad, folding it in gently. Taste and adjust seasoning with salt and pepper if needed.

Transfer the salad to a serving platter or individual bowls. Garnish with extra dill. Serve immediately or chill for 30 minutes before serving.