Bring a large pot of water to a boil and add 1 teaspoon of salt. Add the orzo and cook until al dente, about 9-10 minutes, stirring occasionally to prevent sticking. While the orzo cooks, this is the perfect time to prepare your mise en place for the next steps. Drain the orzo well and return it to the pot, then immediately toss with 1.5 tablespoons of olive oil to prevent clumping.

While the orzo cools slightly in the pot, whisk together 4 tablespoons of olive oil, 3 tablespoons of lemon juice, 2 minced garlic cloves, and 1 teaspoon of salt in a separate bowl. Whisk vigorously for about 30 seconds until the dressing is well emulsified—this helps the flavors blend together beautifully. Set the dressing aside and let the cooked orzo cool to room temperature, about 10 minutes; warm orzo will absorb the dressing better than piping hot orzo.

Add the cooled orzo to a large mixing bowl along with the arugula, rinsed chickpeas, kalamata olives, sun-dried tomatoes, red onion, feta cheese, almonds, fresh basil, and fresh parsley. I like to add the arugula right before tossing rather than mixing it in early—this keeps the delicate greens from wilting and maintains their fresh texture and bright color throughout the salad.

Pour the prepared dressing from Step 2 over the salad ingredients and toss gently but thoroughly, making sure every component is coated with the lemon-garlic dressing. Taste the salad and adjust seasoning if needed—Mediterranean flavors benefit from a little extra salt or lemon juice to brighten them up. Serve immediately at room temperature, or refrigerate for up to 4 hours if you prefer it chilled.