Preheat your oven to 375°F (190°C). Rinse and dry one can of chickpeas. Toss with olive oil, salt, and spices, then spread on a baking sheet and roast for 30-40 minutes until crispy.

Boil salted water in a large pot, add pasta, and cook according to package instructions (8-10 minutes). Drain and rinse under cold water.

Blend together olive oil, lemon juice, tahini, minced garlic, Dijon mustard, nutritional yeast, salt, and pepper until smooth. Adjust consistency with water as needed.

In a mixing bowl, combine cooled pasta with chopped kale. Massage the kale lightly, then add roasted chickpeas and dressing; toss to combine.

Taste and adjust seasoning if necessary. Serve immediately or refrigerate in an airtight container for up to three days, keeping the dressing separate until serving.