Preheat your oven to 375°F (190°C). Rinse and drain the chickpeas, then pat dry. Toss with olive oil, smoked paprika, and salt, then roast for 30-40 minutes until crispy.

Boil salted water in a large pot. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a blender, combine olive oil, lemon juice, tahini, garlic, Dijon mustard, nutritional yeast, salt, and pepper. Blend until smooth, adding water if needed.

In a mixing bowl with the cooled pasta, add chopped kale and roasted chickpeas. Pour the dressing over and gently toss to combine.

Taste and adjust seasoning. Serve immediately, either chilled or at room temperature. For storage, keep salad components separate to maintain freshness.