Bring a pot of salted water to a boil, add the orzo and cook for 8-10 minutes. Drain and let cool.
In a small bowl, whisk together the olive oil, white balsamic vinegar, and whole grain mustard. Season to taste with salt and pepper and mix well.
Arrange the onions, zucchini, and bell peppers on a baking sheet. Pour half of the vinaigrette over the vegetables and toss to coat. Place the salmon on the sheet, season with salt and pepper, and sprinkle the oregano over the salmon and vegetables.
Bake for 20-22 minutes, until the vegetables are charred and the salmon is cooked through. Remove the salmon and shred.
In a large bowl, toss the orzo, chickpeas, grilled vegetables, salmon, crumbled feta, and fresh dill. Add the remaining vinaigrette and a little lemon juice to taste. Serve and garnish with a drizzle of traditional balsamic cream.
