1 (15 ounces) can chickpeas, drained, rinsed and patted dry
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
Kosher salt and freshly ground pepper, to taste
Juice of 1/2 lemon
2 cups baby arugula
Heat oven to 400°F.
Add chickpeas to a rimmed sheet tray. Drizzle with 2 tablespoons olive oil, smoked paprika, cayenne, cumin, salt and pepper. Toss all together with your hands and pat into a single layer. Roast for 25-30 minutes, until crisp. Cool to room temperature.
Heat a large pot of salted water to boil. Cook pasta as directed on back of packaging. Drain well.
In a large bowl, whisk together remaining 4 tablespoons olive oil, lemon juice, salt and pepper. Toss in roasted chickpeas and scrape in any oil and spices from the pan, then add the pasta. Toss all together. Fold in baby arugula. Serve immediately or refrigerate until ready to serve.