Drain and rinse the chickpeas.

Lay out the chickpeas in a single layer and dry them.

Place the chickpeas in a bowl and toss with the olive oil, salt, pepper, and optional smoked paprika.

For air fryer method: Preheat air fryer to 400F. Place chickpeas in a single layer, cooking until crispy (10-12 minutes). Shake the air fryer basket halfway through to turn the chickpeas over.

For oven method: Preheat oven to 425 F. Roast chickpeas until crispy, about 25-30 minutes. Toss the chickpeas halfway through baking.

Remove from heat and set aside.

Bring 2 quarts of heavily salted water to a boil. Boil linguine until al dente, about 8 minutes. Before straining, set aside 1 cup of pasta water.

While pasta is cooking, heat olive oil on a pan on medium heat. Add the garlic and red pepper flakes until garlic is fragrant, about 1 minute.

Add the broccolini to the pan, and cook until it is at your desired tenderness, about 5 minutes.

Add strained pasta, lemon juice, and lemon zest to the pan and toss.

Add in small amounts of the reserved pasta water and parmesan, stirring until parmesan is melted, then adding more until parmesan is all added. You may not need all of the pasta water to incorporate the parmesan.

Remove pasta from heat, and top with crispy chickpeas and (optional) parsley for garnish.

Serve!