Preheat your oven to 375°F (190°C). Rinse and dry the chickpeas thoroughly, toss them with olive oil and spices, then spread on a baking sheet. Roast for 30–40 minutes until golden brown and crispy.

In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a blender, combine olive oil, lemon juice, tahini, minced garlic, Dijon mustard, nutritional yeast, salt, and pepper. Blend until smooth, adjusting consistency with water as needed.

In a mixing bowl, combine the cooled pasta and chopped kale, massaging the kale to soften. Add crispy chickpeas and grated Parmesan if using. Drizzle dressing over the mixture, ensuring even coating.

Taste and adjust seasoning before serving, or transfer to an airtight container to refrigerate for up to three days.