Preheat your oven to 375°F (190°C). Drain and rinse one can of chickpeas, then pat them dry. Toss with olive oil, smoked paprika, and salt until coated. Spread on baking sheet and roast for 30-40 minutes, stirring halfway through, until golden and crispy.

While the chickpeas are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, approximately 8-10 minutes. Drain and rinse under cold water to stop cooking. Let cool.

In a blender or food processor, combine olive oil, lemon juice, tahini, minced garlic, Dijon mustard, nutritional yeast, salt, pepper, and a splash of water. Blend until smooth and creamy. Adjust seasoning if needed.

Wash and dry the kale. Remove tough stems and chop leaves into bite-sized pieces. In a large bowl, massage chopped kale for 1-2 minutes to soften.

In the mixing bowl with the kale, add cooled pasta and crispy roasted chickpeas. If using Parmesan cheese, sprinkle over the top. Drizzle dressing over the mixture and toss until well-coated.

Taste and adjust seasoning with extra salt and pepper if needed. Serve at room temperature or refrigerate to allow flavors to meld. Store salad and dressing separately for freshness.