Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.

Add the broccoli florets to the skillet and cook for 3-5 minutes, stirring occasionally, until they start to soften and turn bright green.

Stir in the chickpeas, red pepper flakes (if using), salt, and black pepper. Cook for another 2-3 minutes until the chickpeas are warmed through and the broccoli is tender-crisp.

Reduce the heat to low and add the cooked pasta to the skillet. Toss to combine with the broccoli and chickpeas.

Pour in the reserved pasta cooking water, a little at a time, to create a light sauce that coats the pasta. Stir in the remaining tablespoon of olive oil, lemon juice, and lemon zest.

Taste and adjust seasoning as needed. If desired, sprinkle Parmesan cheese over the pasta and toss to combine.

Serve warm, garnished with fresh parsley. Enjoy your healthy vegetarian entree!