Preheat your oven to 375°F (190°C). Toss drained chickpeas with olive oil, smoked paprika, and salt. Spread on a baking sheet and roast for 30–40 minutes until crispy.

Boil salted water in a large pot. Cook pasta until al dente (8–10 minutes), then drain and rinse under cold water.

In a blender, combine tahini, lemon juice, garlic, Dijon mustard, nutritional yeast, and seasoning. Slowly drizzle in olive oil and water until smooth.

In a large bowl, add kale and some dressing. Massage for 1–2 minutes. Then add pasta and roasted chickpeas along with remaining dressing. Toss gently.

Taste and adjust seasoning. Serve immediately or chill for 15–20 minutes for a fresher taste.