Chop up the vegetables and put them on a baking sheet. Toss in olive oil and spices. Cook for 30 minutes.
While the veggies are in the oven, cook the orzo.
Drain and rinse the chickpeas. Then, warm up the chickpeas in a microwave safe bowl for one minute with a little bit of olive oil, salt, and pepper mixed in.
Once the orzo is finished, strain and add a little bit of olive oil to keep the orzo from clumping.
In a large bowl, add the roasted veggies, chickpeas and orzo.
Make the dressing by mixing all ingredients together. Pour the dressing into the bowl with all of the ingredients.
Mix it all up and garnish with parsley.
Enjoy!
Notes
Have extra orzo? Add some olive oil to it before storing it so it does not end up in a clump.
Store in the fridge up to 4 days.
Extra dressing leftover? Store in a container in the fridge up to a week.
You can eat this warm or cold the next day.
Furthermore, feel free to make a double batch of the dressing if you like it saucier.