Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions until al dente. Drain and rinse with cold water.

In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper to create the dressing.

In a large mixing bowl, combine the cooked orzo, diced cucumber, chickpeas, minced red onion, and crumbled feta cheese.

Finely chop the parsley, dill, and mint, then add to the bowl. Pour the dressing over the mixture and toss gently to combine.

Allow the salad to sit for at least 15 minutes before serving to let the flavors meld.