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Preheat the oven to 425F. Dry the chickpeas well using a clean kitchen towel then add onto one large sheet pan along with the cubed squash. Generously drizzle with oil and season with garlic powder, salt and pepper. Toss to evenly coat, spread the mixture out in a single layer and then place in the oven for 25 minutes.
Place your kale on a separate sheet pan, season with a pinch of salt and pepper. After the squash and chickpeas roast, give them a flip and place the tray back in the oven along with the tray of kale to roast for 7 minutes.
While baking, bring a medium pot of water to a boil and salt generously then cook the orzo until al dente according to package instructions. Drain the pasta, place back in the pot. To prevent clumping, drizzle the pasta with a little olive oil and toss to coat.
Combine the dressing ingredients together in a jar or bowl. If using a jar, seal the jar and shake the dressing ingredients until it emulsifies (becomes uniform). If in a bowl, use a whisk to whisk the ingredients together vigorously until it emulsifies.
Now assemble the salad. To a large salad bowl add the kale, orzo, roasted squash and chickpeas, parsley, pistachios, and dry cranberries. Drizzle the dressing overtop and then toss the salad until everything is coated evenly and well distributed. Serve and enjoy!