Preheat your oven to 375°F (190°C). Rinse and thoroughly dry one can of chickpeas, then toss them in a bowl with olive oil and your favorite spices. Spread the chickpeas on a baking sheet and roast for 30–40 minutes.

Bring a large pot of salted water to a boil. Add 8 ounces of short pasta and cook until al dente, typically 8–10 minutes. Drain and rinse under cold water.

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

In a large mixing bowl, combine the cooled pasta with roughly chopped kale. Massage the kale for a few minutes. Add roasted chickpeas and sprinkle with Parmesan cheese if desired.

Drizzle the dressing over the salad and toss well. Adjust seasoning with salt and pepper as needed. Serve immediately or refrigerate for up to three days, keeping dressing separate until serving.