Start cooking the orzo in large pot of boiling water according to the package directions.
Meanwhile, prep the asparagus by breaking off the tough ends and slice the spears into bite-size pieces.
When the orzo is almost cooked but needs a few more minutes, add the asparagus to the pot. Allow to cook for 2-3 minutes more until the asparagus is tender and bright green, and the pasta is cooked al dente.
Drain the orzo and asparagus, but do not rinse. Return the orzo and asparagus to the pot.
Add the chickpeas, olive oil, lemon zest, and lemon juice to the orzo and asparagus and fold to combine. Taste and add salt and pepper as needed.
Serve with lemon wedges on the side in case you want to add more lemon juice as you're eating.
Be sure to zest your lemon before you squeeze the juice out of it.This dish reheats well and will last in the refrigerator for several days. Add some fresh lemon juice to the leftovers before serving.