Preheat your oven to 400°F (200°C).

Rinse and drain the chickpeas thoroughly, then spread them evenly on a baking sheet. Drizzle with olive oil and sprinkle with minced garlic, salt, and pepper.

Place the baking sheet in the preheated oven and roast the chickpeas for about 20 minutes, stirring halfway through.

While the chickpeas roast, bring a large pot of salted water to a boil and cook the orzo according to package instructions, typically about 8-10 minutes.

Return the warm orzo to the pot and add the ricotta cheese, grated Parmesan, lemon zest, and juice. Stir until creamy.

Gently fold in the roasted chickpeas into the orzo mixture.

Spoon the creamy orzo into bowls, garnish with parsley and red pepper flakes, and serve warm.