Pre-heat oven to 375 with rack in the middle.
Prepare a baking sheet with parchment paper or silpat.
Cook orzo, toss with olive oil and set aside.
Wash chickpeas & dry with paper towel.
Toss broccoli and chickpeas with a little olive oil, lemon juice from 1/2 the lemon, garlic powder, salt, & pepper.
Roast about 25-30 minutes, until golden brown and soft.
Toss orzo with roasted broccoli & chickpeas.
Mix remainder of lemon juice and additional salt, pepper and garlic powder if needed.
*For the adults, I toasted pine nuts and mixed those in too. It was very tasty!
In a small skillet toast pine nuts over medium stirring often so they do not burn.