Bring a large pot of salted water to a rolling boil over high heat. Add in the orzo and cook according to package instructions for around 8 minutes. Drain well without rinsing.

While the orzo is cooking, combine lemon juice, zest, olive oil, minced garlic, and red pepper flakes in a small bowl. Whisk until emulsified and creamy.

In a large mixing bowl, combine cooked orzo, drained chickpeas, diced cucumber, halved cherry tomatoes, chopped red onion, parsley, and nutritional yeast. Toss gently to combine.

Pour the lemon dressing over the salad mixture, tossing until everything is coated. Cover and refrigerate for at least one hour to let flavors meld.

After chilling, gently toss the salad, adjusting seasoning if necessary. Serve chilled, either alone or alongside grilled veggies or your favorite protein.