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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 onion (chopped) and cook for about 4–5 minutes, until soft. Stir often so it doesn’t burn. Add 2 cloves garlic (grated) and cook for 30 seconds.
Add 1 cup dry orzo to the pan. Stir for 1–2 minutes so it lightly toasts. This adds flavor.
Add 1 can chickpeas (drained), 3 cups vegetable broth, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well. Bring to a gentle simmer (small bubbles, not a big boil). Cook for 10–12 minutes, stirring every few minutes, until the orzo is tender and creamy. If it looks dry, add a splash of hot water or broth.
Stir in 8 ounces spinach and cook until wilted. Turn off the heat. Add zest and juice of ½ lemon, 2 tablespoons fresh dill (or parsley). Stir gently.
Stir in most of the feta. Taste and adjust salt if needed. Sprinkle the remaining feta on top and serve warm.