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Bring six cups of water to a boil in a large saucepan.
Add the orzo and one tablespoon of salt to the saucepan.
Return the water to a boil, then lower the heat and simmer for eight to 10 minutes until the orzo is al dente.
While the orzo cooks, dice the red onion and red bell pepper.
Rinse and drain the chickpeas and drain the capers.
Halve the kalamata olives, mince the dill, and dice the feta cheese.
Whisk together the lemon juice and olive oil with two teaspoons of salt and one teaspoon of black pepper.
Drain the orzo and transfer it to a large bowl.
Pour the vinaigrette over the warm pasta and stir well.
Add the chickpeas, onion, and bell pepper, and stir to combine.
Top with capers, dill, olives, and feta, and give everything a big stir.
Stir in the arugula just before serving.
Add a squeeze of fresh lemon juice and taste for seasoning before serving.