In a large mixing bowl, whisk together the fresh lemon juice and Dijon mustard until fully combined. Slowly drizzle in the extra-virgin olive oil while continuing to whisk vigorously for about 1-2 minutes, allowing the dressing to emulsify.

Bring a large pot of salted water to a rolling boil over high heat. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until it reaches an al dente texture. Once cooked, drain the orzo in a colander and toss it with the dressing while warm.

Gently fold in the chopped cucumbers, halved cherry tomatoes, drained chickpeas, Kalamata olives, and crumbled feta cheese to the bowl with the dressed orzo. Mix thoroughly without mashing the feta.

Scoop the Greek Orzo Salad into serving bowls or onto a large platter. Garnish with extra fresh dill. Enjoy immediately or chill for about 30 minutes to enhance the flavors.