Prepare chick peas as per packet directions.
Meanwhile, place all vegetables in baking paper lined oven trays. Drizzle with half the oil and season with ras el hanout. Bake for 25 minutes or until tender.
In a small bowl, combine juice, lemon rind and yoghurt. Season to taste.
Arrange roasted vegetables in a serving platter, top with chickpeas & yoghurt dressing. Sprinkle with herbs.