Toasted Orzo Pasta Salad with Feta, Asparagus, and Chickpeas

Vinaigrette dressing:
1 Whisk the [wprm-ingredient text="Grated zest of 1 lemon" uid="17"], [wprm-ingredient text="¼ cup fresh lemon juice" uid="1"], [wprm-ingredient text="1 grated garlic clove" uid="16"], [wprm-ingredient text="3 tablespoons extra-virgin olive oil" uid="2"], [wprm-ingredient text="1 teaspoon ground cumin" uid="3"], [wprm-ingredient text="½ teaspoon salt" uid="4"]  and a good 10 grinds of pepper in a bowl. Alternatively, shake the dressing in a mason jar. (Dressing will keep refrigerated 3-5 days).
Orzo salad:
0 Place a dry 10-inch skillet over medium-high heat. Add [wprm-ingredient text="¾ cup dried orzo pasta" uid="0"] and toast until golden brown and nutty-smelling, about 10 minutes, tossing the pan frequently. Remove from the heat.
2 Bring 3 quarts salted water to a boil and cook the orzo until al dente, according to package directions. Add [wprm-ingredient text="½ pound fresh asparagus sliced into ½-inch pieces" uid="6"] during the last 2 or 3 minutes of cooking. Drain in a colander, then immediately run under cold running water for about 30 seconds. Drain well and transfer to a large serving bowl.
3 Add [wprm-ingredient text="1 15-ounce can  drained chickpeas" uid="7"], [wprm-ingredient text="¼ cup chopped parsley" uid="8"], [wprm-ingredient text="⅓ cup crumbled feta cheese" uid="9"], [wprm-ingredient text="2 sliced green onions" uid="10"], [wprm-ingredient text="2 chopped Persian cucumbers" uid="11"], [wprm-ingredient text="2 cups  baby arugula" uid="12"], and [wprm-ingredient text="2 tablespoons pine nuts" uid="13"] to the bowl and gently toss together. Taste for seasoning, adding more salt, lemon or olive oil if needed. Serve at room temperature.