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Roast all the veggies with olive oil, salt and pepper on a baking sheet for 30 minutes at 425°F.
Cook orzo.
Warm chickpeas up in the microwave for a minute with olive oil, salt and pepper.
Add all ingredients into a large serving bowl.
Mix the dressing (½ cup hummus, 2 tbsp lemon, 2 tbsp water, 1 tbsp olive oil, garlic salt, pepper) together and pour on top.
Garnish with parsley.