Bring a large pot of salted water to a boiling point and add the orzo pasta. Cook for about 8 minutes until al dente. Drain and set aside.

Dice the cucumber and chop the parsley. Set aside.

Rinse the cooked orzo under cold water to halt the cooking process and cool it down.

In a large mixing bowl, combine cooled orzo with pesto, olive oil, cucumber, and sundried tomatoes. Toss in chickpeas and dairy-free feta, followed by parsley, arugula, and lemon juice. Mix thoroughly.

Taste and adjust seasoning with salt and pepper as needed, then toss gently to incorporate.

Serve immediately or chill in the fridge for up to an hour before serving.