Preheat your oven to 375°F (190°C). In a mixing bowl, combine drained chickpeas with a drizzle of olive oil, smoked paprika, and a pinch of salt. Spread the seasoned chickpeas evenly on a baking sheet lined with parchment paper. Roast them for 30–40 minutes, shaking the pan halfway through, until they are golden brown and crispy.

While the chickpeas are roasting, bring a pot of salted water to a boil. Add your choice of pasta and cook according to package instructions until al dente, usually around 8–12 minutes. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process and cool it down. Set aside in a large bowl as you prepare the dressing.

In a blender or food processor, combine olive oil, tahini, fresh lemon juice, minced garlic, Dijon mustard, nutritional yeast (if using), salt, and pepper to taste. Blend until smooth, adding a splash of water to reach your desired consistency. Taste and adjust the seasoning if necessary.

Once your crispy chickpeas are ready and cooled slightly, add them to the bowl with the cooked pasta. Next, toss in chopped kale and grated Parmesan cheese. Pour the dressing over the salad and gently toss everything together.

Taste your Kale Caesar Pasta Salad and adjust with more salt and pepper if needed. Serve chilled or at room temperature, and store any leftovers in an airtight container in the refrigerator.