Preheat your oven to 375°F.

Bring a large pot of salted water to a boil. Once boiling, add your pasta and cook for approximately 12 minutes, or until al dente with little to no crunch when tasted. Before straining, reserve ¼ cup of pasta water. Strain the pasta and set it aside.

Give your vegetables a quick wash where needed, and cut them as shown below.

Toss your diced cauliflower with your marinated chickpeas and transfer them to a lined baking sheet. Roast in the oven for approximately 15 minutes.

When your oven items are halfway done, heat a large pan with a splash of oil over medium-high heat. Once hot, add the diced shallot and cook for about 3 minutes, or until it begins to soften. Add the cherry tomatoes and cook for another 3 minutes, until they also start to soften. Then, add the pasta, lemon & oil sauce, ¼ cup of pasta water (or 2 tablespoons of regular water if you forgot to save it), along with the roasted cauliflower and chickpeas. Let everything cook together for 4-5 minutes, stirring occasionally, until the sauce and liquid stick to the noodles and vegetables.

Transfer the pasta to a bowl and garnish with hemp parmesan, diced parsley and pinch of salt and pepper.