Cook orzo as directed on package; set aside to cool. Meanwhile, thaw corn.
Drain and rinse chickpeas; place in a large bowl. Slice cucumber in half lengthwise and remove the seeds. Chop into smaller, bite-sized pieces and add to chickpeas. Shell edamame (if needed) and chop dill and onion. Add all to chickpeas along with crumbled feta.
For the dressing: In a small bowl, whisk together the oil, juice of lemon, salt and pepper. Pour over salad. Add orzo and corn; toss to coat evenly.
Serve salad with sliced kiwi on the side.