Step 2. Toss the chickpeas in olive oil, onion powder, garlic powder, and paprika. Transfer to a large rimmed baking sheet and roast for about 15 minutes. Then broil for 2 minutes more.
Step 3. Heat a generous drizzle of olive oil in a large nonstick skillet. Cook the garlic, and crushed red pepper, stirring constantly. Add the orzo, lemon zest and juice, and cook until warmed through.
Storage: Refrigerate any leftover Orzo Pasta with Chickpeas for up to 5 days in an airtight container. Reheat in the microwave or in a nonstick skillet. Or serve chilled or at room temperature.