Cook the wild rice according to package directions; transfer to a large bowl.
Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente, drain. Add to the wild rice.
In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes.
Add the pecan and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes.
Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.
