Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add the chickpeas, cumin, paprika, garlic powder, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chickpeas are golden and slightly crispy.

In a bowl, mix the Greek yogurt, lemon juice, and a pinch of salt. If the yogurt is too thick, add a little reserved pasta water to reach your desired consistency.

Combine the cooked pasta with the spiced chickpeas in the skillet. Toss to combine, adding more reserved pasta water if needed to loosen the mixture.

Remove from heat and stir in the yogurt sauce until everything is well coated. Adjust seasoning with salt and pepper to taste.

Serve warm, garnished with chopped parsley and red pepper flakes if desired.