Preheat your oven to 400°F (200°C). Drain and rinse a can of chickpeas, then pat them dry with paper towels to remove excess moisture. In a mixing bowl, toss the chickpeas with olive oil, smoked paprika, salt, and chili flakes. Spread them evenly on a baking sheet and bake for 20–30 minutes until golden and crispy.

Butterfly and lightly pound boneless chicken breasts for even cooking. Season with salt and pepper. In a skillet over medium heat, add olive oil and cook the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate to cool, then dice into bite-sized pieces.

Bring a large pot of salted water to a rolling boil, then add fusilli pasta. Cook according to package instructions until al dente, around 8–10 minutes. Drain and rinse under cold water to stop the cooking process, then set aside to cool completely.

In a large mixing bowl, combine the finely chopped kale, cooked pasta, and diced chicken. Gently toss to ensure the kale is well-distributed.

In a food processor, pulse the Parmesan cheese until finely grated. Add the Greek yogurt, garlic cloves, Dijon mustard, Worcestershire sauce, anchovy paste, and fresh lemon juice. Pulse until smooth and creamy, adjusting seasoning with salt and pepper.

Drizzle the creamy dressing over the kale, chicken, and pasta mixture, tossing gently until all ingredients are coated. Sprinkle the crispy chickpeas on top before serving.