Preheat the oven to 425F. Place the chickpeas on a clean kitchen towel and pat dry. Place the chickpeas on a parchment lined baking tray then drizzle with 1 tablespoon oil and a pinch of salt. Toss to coat and spread out in a single layer on the tray. Place the garlic cloves on a small sheet of parchment paper and drizzle with a ½ teaspoon of oil. Seal the parchment around the cloves and place on the baking tray with the chickpeas. Then place in the oven for 20 minutes.

Remove the tray, sprinkle the chickpeas with the seasonings and toss to coat using a spoon. Return to the oven to bake for another 10 minutes.

While the chickpeas roast, bring a pot of water to a boil with 2 teaspoons of salt. Add the pasta and cook according to box instructions until al dente then drain and rinse with cold water and set to the side.

To a large mixing bowl add the kale, shallots, sun-dried tomatoes, half the zest and juice of a lemon and a pinch of salt. Use your hands to rub the ingredients into the kale until it has softened, about 1-2 minutes. Add the pasta, bell pepper, parsley, chives and half the roasted chickpeas then prepare the dressing.

Remove the roasted garlic from their peels and place on a cutting board. Mash and mince the garlic well then add to a small bowl with the yogurt, oil, mustard, vinegar, maple syrup, the remaining lemon zest and juice and a pinch of salt and pepper. Whisk to combine then pour the dressing over the bowl of pasta then toss to coat. Taste and adjust salt and pepper to preference.

Serve the pasta salad with more of the crispy chickpeas on top and enjoy.