In a mason jar, combine olive oil, dill pickle juice, granulated garlic, dried dill, and a sprinkle of salt and pepper. Shake until blended.

Bring salted water to a boil and cook orzo pasta according to package instructions, about 8-10 minutes. Drain and rinse with cold water.

In a large salad bowl, combine cooled orzo, chickpeas, diced cucumber, shredded carrots, crumbled feta, chopped pickles, fresh dill, sliced radishes, and green onions. Mix gently.

Pour the vinaigrette over the salad and toss gently to combine.

Serve immediately or chill for 30 minutes to enhance flavors.