Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or leave it bare.

Drain and rinse the chickpeas. Lay them on a baking pan between two paper towels and roll gently to remove as much water as possible. Discard any skins that come off.

Toss the chickpeas with 1 tbsp olive oil, smoked paprika, and 1/4 tsp sea salt until evenly coated. Spread them in a single layer on the pan.

Roast chickpeas for 30–40 minutes, shaking the pan or stirring every 10–12 minutes, until golden and crisp.

While chickpeas roast, blend the dressing: add 3 tbsp olive oil, 4 tbsp lemon juice, 2 tbsp tahini, 1 tbsp Dijon mustard, 1 crushed garlic clove, 1 tsp nutritional yeast, 1/4 tsp salt, 1/4 tsp pepper, and 4 tbsp water to a blender. Process until smooth. Taste and thin with an additional tablespoon of water if needed.

Cook the pasta according to package directions until al dente. Drain and let cool slightly.

Shred the kale and, if desired, massage it briefly with a little lemon or oil to soften.

In a large bowl, combine pasta, shredded kale, roasted chickpeas, grated Parmesan (optional), and the dressing. Toss until everything is evenly coated. Serve warm or chilled.