Preheat the oven to 225 degrees Celsius (425 F).
Mince the garlic and mix with 2 tablespoon of the olive oil. Set aside.
Line a baking tray with parchment paper and place the cherry tomatoes, asparagus, olives and chickpeas on the tray. Drizzle the olive oil/garlic mixture over the top, and turn everything over with a spatula to ensure everything is well coated in the oil. Roast in the oven for 15-20 minutes.
While the vegetables are roasting, heat the remaining tablespoon of olive oil in a non stick pan. When the oil is hot, add the orzo and saute until the orzo is golden (about two minutes). Add 3 cups of water to the pan, bring to a simmer, put the lid on the pan and cook for 10-15 minutes or until the water is absorbed and the orzo is creamy.
While the orzo is cooking, make the dressing by mixing the olive oil, lemon juice, lemon zest, sea salt and chili pepper flakes together in a small bowl.
Mix the dressing in with the cooked orzo and gently stir in the roasted vegetables and chickpeas. Garnish with herbs.