Bring a large pot of water to boil. Cook the orzo until al dente, according to package instructions. Drain and rinse; set aside.
In a large bowl, combine the cooled orzo, garbanzo beans, cucumber, tomatoes, red onion, feta cheese, and parsley.
In a small bowl, whisk together the olive oil, lemon zest and juice, dijon mustard, minced garlic, and kosher salt. Pour the dressing over the orzo and toss to combine.
You can serve immediately or refrigerate and serve chilled. Taste for seasonings before serving.