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Cook the orzo in boiling water until al dente, then drain and set aside.
Thinly slice the red and white cabbage.
Halve the cherry tomatoes.
Blanch the kale in boiling water briefly, then transfer to an ice bath.
In a large bowl, combine the cooked orzo, sliced cabbage, halved tomatoes, blanched kale, and chickpeas.
Add sun-dried tomatoes (including the oil), tahini, lemon juice, sea salt, and chopped dill.
Mix well until everything is evenly coated with the dressing.
Portion into containers and store in the fridge.