Preheat your oven to 425°F (218°C).
Rinse and drain chickpeas, then pat them dry with a clean towel. Toss the chickpeas lightly with a drizzle of olive oil, half of the rosemary, thyme, garlic powder, salt, and pepper.
Spread the chickpeas on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes until they become crispy, shaking the pan halfway through.
While the chickpeas roast, cut the tempeh into 1-inch cubes. In a separate bowl, toss the tempeh with a small amount of olive oil, the remaining rosemary, thyme, garlic powder, salt, and pepper.
Chop the broccoli, zucchini, and red bell pepper into bite-sized pieces. In another bowl, season the vegetables with a drizzle of olive oil, salt, and pepper.
About 15 minutes before the chickpeas are done, add the tempeh and seasoned vegetables to the baking sheet (or use a separate pan) and return to the oven. Roast until the tempeh is golden and the vegetables are tender, approximately 15 minutes.
Once roasted, combine the crispy chickpeas with the herb-roasted tempeh and vegetables in a serving bowl. Toss gently to mix the flavors.
Serve warm as a balanced meal for breakfast, lunch, or dinner.