Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a towel, toss with olive oil, salt, and pepper, and spread on a baking sheet.

Roast the chickpeas for 20 to 25 minutes, shaking the pan midway, until golden and crispy.

In a pot of salted boiling water, cook the short pasta according to package instructions until al dente. Drain and cool under ice water.

If your dressing is thick, thin it with lemon juice or vinegar until it reaches a creamy consistency.

In a large bowl, combine the cooled pasta with the Caesar dressing, then fold in the arugula and crispy chickpeas.

Top with croutons and shaved Parmesan before serving. Serve chilled or at room temperature.