Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Rinse the chickpeas and pat them very dry with a clean kitchen towel to ensure they get crisp in the oven.
Place the dried chickpeas, broccoli florets, and sliced red bell pepper onto the prepared sheet pan.
Drizzle the vegetables and chickpeas with half of the olive oil, half of the sea salt, black pepper, and all of the dried oregano, tossing well to coat.
Spread the mixture into a single layer and roast for 12 minutes until the broccoli edges are slightly charred.
Remove the pan from the oven, push the vegetables to the outer edges, and place the cod fillets in the center of the pan.
Rub the cod with the remaining olive oil, minced garlic, and the remaining sea salt.
Return the pan to the oven and bake for an additional 10 to 12 minutes, or until the cod is opaque and flakes easily with a fork.
While the fish cooks, whisk together the fresh lemon juice and chopped parsley in a small bowl.
Drizzle the lemon-parsley mixture over the fish and vegetables immediately before transferring everything into a large bowl to serve.