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Preheat the oven to 430°F (220°C). Cut 2 pounds zucchini into bite-size half-moons. Add them to a large sheet pan with 1 can chickpeas, rinsed and drained well. Drizzle with olive oil and season with 2 teaspoons smoked paprika, salt, and black pepper. Toss well, spread into a single layer, and roast for 25 to 30 minutes, until the zucchini is browned and the chickpeas are lightly crisp.
While the vegetables roast, whisk together 2 tablespoons extra virgin olive oil, the zest and juice of ½ lemon, 1 tablespoon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, 1 clove garlic, ½ teaspoon salt, and a few twists of black pepper. About 10 minutes before the zucchini is ready, cook 1 cup orzo in salted boiling water until just al dente. Drain well, but don't rinse.
Transfer the hot orzo straight onto the sheet pan with the roasted zucchini and chickpeas. Add ⅓ cup olives, ½ cup crumbled feta, ¼ cup fresh parsley, and pour over the dressing. Gently fold everything together right on the pan until the orzo is evenly coated and has soaked up the flavorful juices from the roasted vegetables.
Serve warm with an extra squeeze of fresh lemon juice, more chopped parsley, and a little extra crumbled feta over the top.