In a large pot, heat a drizzle of olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften.

Add the minced garlic and dried thyme, cooking for an additional minute until fragrant.

Pour in the vegetable broth and add the orzo and chickpeas. Bring the mixture to a boil.

Once boiling, reduce the heat and let it simmer for 10-12 minutes, or until the orzo is al dente.

Stir in the lemon juice and season with salt and pepper to taste.

Serve the soup hot, garnished with fresh parsley and lemon wedges.