Orzo Salad

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For Dressing:

2 teaspoons lemon zest (1 lemon)

6 tablespoons freshly squeezed lemon juice (2 to 3 lemons) 

1 medium clove garlic, grated 

1/2 cup extra-virgin olive oil, plus more as needed 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

For Salad:

1 large red, yellow or orange bell pepper, diced

1/2 large seedless English cucumber, watery pulp scooped out and discarded, diced (about 1 1/2 cups) 

1/2 medium red onion, finely chopped (about 3/4 cup) 

1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained 

1 cup pitted and halved Kalamata olives 

1 cup roughly chopped walnuts 

1/4 cup finely chopped fresh mint 

3 tablespoons finely chopped fresh Italian flat-leaf parsley 

3 tablespoon kosher salt 

1 pound dried orzo 

6 ounces brine-packed Greek feta, crumbled (optional)