Preheat the oven to 375°F. Line a baking sheet with parchment or leave it bare if it’s nonstick.

Pat the drained chickpeas very dry between paper towels. In a bowl, toss them with 1 tbsp olive oil, smoked paprika, and 1/4 tsp sea salt. Spread in a single layer on the baking sheet.

Roast the chickpeas for 30–40 minutes, shaking the pan every 10–15 minutes, until they’re golden and crackly. Remove and cool slightly.

While the chickpeas roast, make the dressing. In a blender, combine 3 tbsp olive oil, lemon juice, tahini, Dijon, garlic, nutritional yeast (if using), 1/4 tsp salt, 1/4 tsp pepper, and 2–4 tbsp water. Blend until smooth and emulsified. Add more water a tablespoon at a time to reach a pourable consistency.

Cook the pasta according to package directions until al dente. Drain and let it cool just enough so it’s warm, not hot.

Shred the kale into thin ribbons and, if you want it tender, massage it with a pinch of salt for 30 seconds to soften the leaves.

Toss the warm pasta with a few spoonfuls of dressing to help the pasta absorb flavor.

In a large bowl, combine the dressed pasta, shredded kale, roasted chickpeas, and grated Parmesan (or extra nutritional yeast). Pour in the remaining dressing and toss until everything is evenly coated.

Serve immediately for maximum crunch, or chill briefly if you prefer a cold pasta salad.