Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Toss chickpeas with olive oil, smoked paprika, and salt. Roast for 30-40 minutes, stirring halfway.

Bring a large pot of salted water to a boil. Add pasta and cook until al dente, typically 8-10 minutes. Drain and rinse under cold water.

In a blender, combine olive oil, tahini, lemon juice, garlic, Dijon mustard, nutritional yeast, salt, and a splash of water. Blend until creamy, adjusting with more water if needed.

In a large salad bowl, combine chopped kale, cooked pasta, and roasted chickpeas. If using, sprinkle Parmesan and massage the kale for better flavor absorption.

Pour the tahini Caesar dressing over the kale, pasta, and chickpeas. Toss until everything is evenly coated.

Adjust seasoning to taste and serve immediately or chill in the refrigerator.