Step 1

Heat the oven to 425 degrees.

Step 2

Place the chickpeas between two paper towels and rub until dried.

Step 3

Scatter the chickpeas on a small baking sheet with a little olive oil, salt, smoked paprika and cumin. Toss to coat.

Step 4

Bake for 15- 20 minutes then set aside to cool.

Step 5

In a small jar, mix together the dressing. Set aside.

Step 6

Mix the red onion with the vinegar and set aside in a bowl. This will cut through the harshness of the onion and add depth of flavor.

Step 7

In a skillet over medium heat, add the olive oil and pasta.

Step 8

Cook, stirring occasionally until toasted, about 30-60 seconds.

Step 9

Add garlic and stir it in.

Step 10

Add the broth, a small amount at a time. Then add the lemon juice and zest.

Step 11

Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.

Step 12

Rinse the onion in cold water and drain well.

Step 13

Add all of the chopped veggies, herbs, chickpeas, cheeses, meat and dressing.

Step 14

Toss to coat evenly and allow to rest for 10 minutes. Stir again and serve.