Cook orzo to al dente according to package instructions in a large pot of salted boiling water. Drain. Mix with a tablespoon of olive oil. Set aside and allow it to cool.
Drain a can of chickpeas into a colander. Rinse well. Pat dry. Place in large bowl. Set aside.
Chop kale, bell peppers, red onion and parsley. Add these ingredients to the bowl of chickpeas. Season to taste with salt and pepper. Mix well. Set aside.
Make the dressing by combining lemon juice, olive oil, garlic, salt and pepper. Whisk well. Set aside.
Evenly divide orzo between each container, placing the orzo on one side. Next, evenly divide the salad between each container, placing it beside the orzo. Divide feta cheese between all of the meal prep containers. Divide salad dressing into six small containers with lids, place containers on top of orzo.