Bring a large pot of salt water to boil. Add the orzo. Cook for about 8 minutes, or until the orzo is al dente and not quite ready. Add the asparagus pieces; cook for another 2 minutes. Add the peas and cook for 1 more minute. Drain the pasta and vegetables.
While the pasta water is coming to a boil, whisk together 4 tablespoons of the olive oil, the lemon juice and zest, shallots, garlic (if using), salt, and pepper.
When the pasta and vegetables are ready, transfer them to a large mixing bowl. Add the artichoke hearts and chickpeas. Next, add the dressing. Toss everything well to combine. Finally, fold in the chopped parsley and dill, along with the parmesan, if using. Taste the salad and adjust salt and pepper to taste. Add up to 1 extra tablespoon olive oil as needed. Serve.
Notes
*Gluten free orzo can be used in place of regular orzo. The pasta will keep overnight in an airtight container in the fridge. If you plan to store it before sharing, prepare as directed but leave out the fresh parsley. Right before serving, fold the parsley in.