Dip the cut side of each lemon half in sugar to coat. Heat a medium non-stick frying pan over medium-high heat. When the pan is hot, press the sugared side of the lemons into the surface of the pan. Cook, undisturbed, until the lemons start to caramelize, bubbling and sizzling (about 2-3 minutes), being careful not to burn.

Once well browned and caramelized, use tongs or a spatula to carefully remove the lemon halves to a plate and cool completely, then squeeze juice into a small bowl or liquid measure.

Add olive oil, dijon, honey, oregano, garlic, and lemon zest (you can also pre-zest the lemon prior to caramelizing). Whisk until well combined.

Cook orzo according to package directions for al dente. Drain, rinse well under cool water. Once well drained and cooled, transfer to a large mixing bowl.

Drain and rinse the chickpeas, and add to the bowl.

Add the cucumbers, tomatoes, red onion, cilantro, and cubed mozzarella cheese.

Season with salt and pepper.

Toss all to combine with dressing.