Preheat your oven to 375°F (190°C). Rinse and drain a can of chickpeas, then pat them dry with a paper towel. Toss the chickpeas in a bowl with olive oil, smoked paprika, and salt until evenly coated. Spread them on a baking sheet in a single layer and roast for 30–40 minutes, stirring halfway through, until they are crispy and golden brown.

While the chickpeas are roasting, grab a blender or food processor. Add olive oil, lemon juice, tahini, minced garlic, Dijon mustard, nutritional yeast, salt, and pepper. Blend until the mixture is smooth and creamy, adjusting the consistency with a little water if needed. Set the dressing aside.

In a large pot, bring salted water to a boil. Add your choice of pasta and cook according to package instructions, usually about 8–10 minutes for al dente. Drain the pasta and rinse it under cold water. Set the pasta aside.

In the bowl with the cooled pasta, add chopped kale and the crispy roasted chickpeas. If using Parmesan cheese, add it now. Toss gently to combine all the ingredients.

Pour the prepared tahini dressing over the combined salad ingredients and toss until everything is beautifully coated.

Taste and adjust seasoning if necessary. Serve the salad at room temperature or chilled. Store the kale salad and dressing separately in airtight containers in the refrigerator.