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Start by cooking your orzo to package instructions. Cook it until it is al dente and not overcooked.
While your orzo is cooking, dice up your cucumbers and parsley.
Once your orzo is done cooking, rinse it under cold water.
In a large bowl combine cooked orzo with pesto, olive oil, diced cucumber, sun-dried tomatoes, chickpeas, feta, parsley, arugula, and fresh lemon juice. Gently mix until combined.
Taste and add salt and pepper if desired.
Eat right away or store in the fridge for an hour until chilled.