Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

Arrange bell peppers and brussels sprouts in a single layer on baking sheet. Drizzle with olive oil and season with salt, black pepper and garlic powder.

Bake for 15-20 minutes or until veggies are charred, wilted and tender. Remove from oven and let cool slightly.

While veggies cook, prepare orzo. In large pot, combine orzo with water and 1 teaspoon salt. Bring to boil according to package directions. Drain orzo, then fluff with a fork. Let cool.

In bowl, mix olive oil and lemon juice until combined. Season with salt and black pepper to taste.

Spoon orzo into serving bowl. Top with drained chickpeas, red kidney beans, roasted veggies and walnuts. Drizzle with lemon dressing, Gently toss to combine, garnish with parsley and serve.