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

Boil salted water in a large pot. Add preferred short pasta and cook until al dente, about 8-10 minutes. Drain and rinse briefly under cold water.

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

In a large bowl, combine cooled pasta and chopped kale. Add crispy roasted chickpeas and Parmesan cheese, stirring to distribute. Drizzle dressing and toss until combined.

Taste and adjust seasoning with salt and pepper. Serve immediately or refrigerate in an airtight container for up to three days.