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Preheat the oven to 375 degrees F
Drain and rinse the chickpeas and place on a baking pan between two paper towels
Roll the chickpeas in the paper towels to remove as much water as possible and discard the skins
Drizzle olive oil, smoked paprika and sea salt on the chickpeas and mix until evenly coated
Bake the chickpeas for 30-40 minutes
Blend the olive oil, lemon juice, tahini, dijon mustard, garlic, nutritional yeast, salt, pepper and water together in a blender until smooth
Cook the pasta according to package directions
Add the cooked pasta, kale, parmesan cheese and crispy chickpeas to a bowl and mix to combine
Add the caesar dressing and toss until well coated