Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.

Preheat the oven to 400°F. Drain and rinse the chickpeas and dry them with a dish towel or paper towel. Rub between two towels to remove water and any skins. Discard the skins.

Toss the chickpeas with olive oil, paprika, garlic powder, onion powder, and salt.

Spread the chickpeas on a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.

Remove the stems of the kale and chop into small pieces. Rinse under water in a strainer and massage with your hands to break it down. Dry it off and add to a large salad bowl.

Whisk together all ingredients for the dressing: mayonnaise, Greek yogurt, grated parmesan, lemon juice, minced garlic, dijon mustard, salt, and black pepper.

When the pasta and chickpeas are done, add them to the bowl with the kale, along with parmesan, and toss with the dressing.