Cook the orzo in a saucepan according to package directions until al dente, then drain and rinse under cold water to stop cooking; set aside to cool.
In a large bowl, combine the cooled orzo, drained chickpeas, chopped cucumber, crumbled feta, 1/4 cup chopped dill, and diced red onion.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and the tablespoon of finely chopped dill; season with salt and freshly ground black pepper to taste.
Pour the dressing over the orzo mixture and toss gently until everything is evenly coated.
Serve immediately or chill before serving.
