In a large skillet, heat olive oil on medium heat. Once hot, add the chickpeas, onion and garlic. Cook, stirring often until onion is soft.
Stir in the roasted red pepper, oregano, rice, and tomato paste. Heat until hot, stirring frequently. Spoon into serving dishes and top with roma tomato and feta. Squeeze the juice from the lemon wedges on top and serve.