Bring a pot of salted water to a boil, then add the orzo pasta. Cook according to the package instructions until al dente, approximately 8–10 minutes. Drain the orzo and rinse it under cold water to stop the cooking process. Set aside to cool.

Dice the cucumber into small pieces and finely chop the parsley. Gather all your ingredients.

In a large mixing bowl, combine the cooled orzo with the pesto and olive oil. Add the diced cucumber, sun-dried tomatoes, chickpeas, and crumbled feta. Gently fold in the arugula and parsley.

Gently toss the salad until all ingredients are evenly coated with the pesto. Squeeze fresh lemon juice over the salad and season with salt and pepper to taste.

Serve immediately or cover and refrigerate for about 1 hour to allow the flavors to meld.