Roast the eggplant and chickpeas

• Heat the oven and spread the eggplant cubes and dried chickpeas on a baking tray.
• Drizzle with olive oil, season with smoked paprika, salt and pepper and toss.
• Roast until the eggplant is tender and the chickpeas are crispy.

Cook the pasta

• Boil the pasta in salted water until al dente.
• Drain and rinse briefly under cold water, then transfer to a large bowl.

Make the dressing

• Whisk the lemon juice, minced garlic and remaining olive oil with a pinch of salt and pepper.

Assemble the salad

• Add the roasted eggplant and crispy chickpeas to the pasta with the artichoke hearts.
• Pour over the dressing and toss well.
• Fold in the fresh herbs and most of the vegan parmesan.

Serve

• Top with the remaining vegan parmesan and extra herbs and serve.