Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the sliced zucchini and chopped red bell pepper with half of the olive oil, sea salt, and black pepper.
Roast the vegetables for 15 to 20 minutes until they are tender and show slight caramelized edges.
Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.
Reserve about 0.25 cup of the pasta cooking water before draining the noodles.
In a large skillet over medium heat, add the remaining olive oil and the turkey sausage with casings removed.
Brown the sausage while breaking it into small crumbles with a wooden spoon until fully cooked.
Stir the roasted vegetables, cooked pasta, marinara sauce, dried oregano, and garlic powder into the skillet.
Add a splash of the reserved pasta water to create a light sauce that coats the noodles evenly.
Toss everything together for 1 to 2 minutes until the flavors meld and the dish is heated through.
Plate the pasta and garnish with the grated parmesan cheese and freshly chopped parsley.