Preheat your oven to 375°F (190°C). Rinse and drain chickpeas, then pat them dry. Toss with olive oil, smoked paprika, and salt. Spread on a baking sheet and roast for 30-40 minutes.

Bring a large pot of salted water to a boil and cook pasta according to package instructions (8-10 minutes). Drain and rinse under cold water.

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

In a mixing bowl, combine cooked pasta, chopped kale, and Parmesan cheese. Add the roasted chickpeas.

Pour the creamy dressing over the salad mixture and toss gently to combine, ensuring all ingredients are coated.

Taste and adjust the seasoning with salt, pepper, or Parmesan as desired. Serve immediately or chill in the fridge.