Preheat oven to 400 degrees F. Line a small baking sheet with parchment paper and set aside.
Spread the prepared veggies out on an extra large sheet pan in a single layer and drizzle with about 1 tsp olive oil. Mix the seasoning blend in a small bowl, then sprinkle evenly over the veggies.
Drain and rinse the canned garbanzo beans, then shake off the excess water or gently pat them dry with a clean kitchen towel. Spread them in a single layer on the parchment-lined baking sheet and drizzle with about 1 tsp olive oil, then season with a pinch of sea salt.
Roast the veggies and garbanzo beans (chickpeas) in the oven until the veggies are tender and the chickpeas are hard and crunchy, about 30 to 35 minutes.
In the meantime, bring the water to a boil in a small sauce pan. Stir in the basmati rice, then lower the heat and cover. Steam until the water is absorbed and the rice is fluffy, about 20 to 25 minutes, then fluff with a fork and stir in the lemon juice.
To serve, plate the roasted veggies over a bed of rice. Top with roasted chickpeas, hummus, and tzatziki and serve immediately.