Bring a large pot of water to a boil.
Stir in orzo, and cook 8–10 minutes, stirring occasionally, until cooked al dente; drain and reserve in large pot.
Heat 1 teaspoon of olive oil in a large nonstick skillet, over medium-high heat, until hot.
Pat the chickpeas dry, using a dishtowel, then add to skillet.
Cook the beans for 6–8 minutes, stirring often, until light golden brown, and fragrant; add beans to orzo.
In a small bowl, whisk together the additional 3 teaspoon olive oil, lemon juice, garlic, lemon zest, ginger root, curry powder, pepper and salt, until well combined.
Drizzle the mixture over orzo, and stir well to combine.
Stir in dates, olives, feta, and parsley, until well combined. Serve warm or chilled.
