Preheat the oven to 400°F then line a baking sheet with parchment paper or a silicone mat. Pat dry the rinsed chickpeas with a towel or papertowel then transfer them and the broccoli to the baking sheet. Toss (or spray) with 1 tablespoon oil and roast in the oven for 15-20 minutes, until broccoli is golden brown on the edges. Meanwhile, cook the pasta according to package directions.
In a large skillet, warm the remaining olive oil over medium-low heat. Add the garlic and saute until fragrant then reduce heat to low setting.
Drain the pasta then add to the skillet with the oil and garlic. Add the roasted broccoli and chickpeas then squeeze in the juice and zest of 1 lemon. Sprinkle with salt and pepper and toss to combine. Serve warm with parmesan and enjoy!
To make your own vegan parmesan, combine 1/2 cup raw cashews with 2 tablespoons nutritional yeast and 1/2 teaspoon fine sea salt in a food processor or NutriBullet. Pulse until finely ground.