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In a large bowl, whisk to combine vinegar, lemon juice and zest, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Slowly whisk in oil until emulsified; set aside.
In a large saucepan, bring 2 quarts water to boil. Add orzo and remaining 2 teaspoons salt and cook, stirring often, until fully tender, about 2 minutes past the al dente stage. Drain orzo and transfer to a rimmed baking sheet, then quickly toss with 2 tablespoons prepared dressing. Let cool completely on sheet pan, about 15 minutes.
Add Pecorino, radicchio, chickpeas, basil, banana peppers, and cooled orzo to large bowl with remaining dressing and toss to thoroughly combine. Season with salt and pepper to taste.
Let salad sit at room temperature for 30 minutes to allow flavors to meld. Serve, drizzled with extra olive oil, or transfer to the refrigerator if serving later.