Preheat your oven to 375°F (190°C). Rinse and drain one can of chickpeas, then pat them dry with a kitchen towel. Toss with olive oil, smoked paprika, and salt, and roast for 30–40 minutes until crispy.

In a blender, combine tahini, olive oil, lemon juice, minced garlic, Dijon mustard, nutritional yeast, salt, and pepper. Blend until smooth and set aside.

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and rinse under cold water to prevent mushiness.

In a large mixing bowl, combine the cooked pasta, finely chopped kale, crispy roasted chickpeas, and Parmesan cheese. Stir gently to mix.

Drizzle the tahini dressing over the salad and gently toss to coat all ingredients. Adjust seasoning with salt, pepper, or Parmesan to taste.

Serve immediately or chill for later. Keep dressing separate if storing to maintain freshness.