Preheat oven to 400°F (200°C). Thoroughly dry the rinsed chickpeas with paper towels. Toss them on a baking sheet with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25-30 minutes until crispy. Let cool.

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, rinse under cool water to stop the cooking, and set aside.

Place the chopped kale in a very large bowl. Add 1 tsp olive oil, fresh lemon juice, and a pinch of salt. Use your hands to massage the kale vigorously for 2-3 minutes until the leaves are dark green, reduced in volume, and tender.

Add the cooled cooked pasta to the bowl with the massaged kale. Pour the Caesar dressing over the top and toss thoroughly to combine. Add the freshly grated Parmesan cheese and toss again.

Just before serving, fold in the crispy roasted chickpeas to maintain their crunch. Garnish with extra Parmesan cheese and freshly cracked black pepper.