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

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

Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8–10 minutes. Drain and rinse under cold water.

In a large salad bowl, combine cooked pasta, chopped kale, roasted chickpeas, and grated Parmesan cheese if using. Mix gently.

Pour the tahini dressing over the salad mixture and toss gently until well coated. Adjust seasoning if necessary.

Let the salad sit for a few minutes to allow flavors to develop. Serve at room temperature or chilled.