Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a kitchen towel, toss them in olive oil, salt, and pepper, then spread on a baking sheet and roast for 20-25 minutes.

Boil a large pot of salted water, add short pasta and cook according to package instructions (8-10 minutes). Drain and toss with ice cubes to cool.

In a small bowl, check the consistency of your Caesar dressing and thin it out with lemon juice or vinegar if too thick.

Combine the cooled pasta, arugula, and Caesar dressing in a large bowl, gently tossing until coated. Fold in the roasted chickpeas.

Sprinkle with shaved Parmesan cheese and add optional ingredients like cherry tomatoes, grilled chicken, or diced avocado before serving.