Bring a large pot of salted water to a rolling boil. Add chickpea pasta and cook for 8-10 minutes until just tender and al dente. Drain, reserving half a cup of pasta water.
While the pasta cooks, drain and rinse the canned chickpeas, then pat them dry with a towel to remove excess moisture. Set aside.
Heat olive oil in a large skillet over medium heat. When shimmering, add the minced garlic and sauté for about 30 seconds until fragrant and golden.
Add the drained chickpeas to the skillet. Stir and mash a few with the back of your spoon, cooking for 5 minutes until they develop a golden hue and nutty aroma.
Stir in the cooked pasta directly into the skillet with chickpeas. Pour in a splash of the reserved pasta water to loosen the mixture, then toss everything together for 2 minutes, allowing flavors to meld.
Squeeze fresh lemon juice over the pasta and chickpeas, then sprinkle with nutritional yeast and chopped herbs. Toss again to coat evenly.
Adjust seasoning with salt as needed. If the mixture feels too dry, add a little more reserved pasta water to loosen and create a silky sauce.
Remove from heat and let rest for a minute to allow flavors to settle. Serve hot, garnished with extra herbs and a drizzle of olive oil if desired.
