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Cook the orzo: Bring a pot of well-salted water to a boil. Add the orzo and cook until al dente according to the package instructions. Drain and rinse briefly under cold water to stop the cooking and cool the pasta.
Soak the shallots (optional): If you prefer a milder onion flavor, soak the diced onion in cold water for 5–10 minutes, then drain well.
Make the dressing: In a small bowl, whisk together the Greek yogurt, lemon juice, olive oil, Dijon mustard, grated garlic, dill, mint, salt, and black pepper until smooth. If the dressing is too thick, thin it with a splash of water, olive oil, or a little extra lemon juice.
Assemble the salad: In a large bowl, combine the cooled orzo, chickpeas, tomatoes, cucumber, red onion, parsley, and olives (if using).
Toss with dressing: Pour the desired amount of Greek yogurt dressing over the salad and toss gently until everything is evenly coated. (Store leftover dressing in an airtight container for up to 4 days.)
Taste and serve: Taste and adjust seasoning with extra lemon juice, salt, or pepper if needed. Serve immediately or refrigerate for 20–30 minutes to allow the flavors to meld.