While your water comes to a boil, whisk together the olive oil, minced garlic, lemon juice, salt, and red pepper flakes in a large bowl. Add the drained chickpeas and stir gently to coat everything evenly. Let this sit while you cook the pasta—the chickpeas will absorb those bright flavors and become more delicious. I like to make this vinaigrette first because the garlic and lemon need a little time to meld together before the pasta joins the party.

Bring a large pot of salted water to a boil and cook the farfalle according to package directions until just al dente. Drain the pasta well but don't rinse it—the starch on the surface helps the dressing cling to each piece. Immediately transfer the hot pasta to the bowl with the marinated chickpeas and vinaigrette.

Toss the hot pasta with the chickpea mixture until everything is well coated and the pasta begins to absorb the dressing. Add the lemon zest strips, chopped parsley, minced shallot, and freshly cracked black pepper, stirring gently to distribute evenly. Fold in the freshly grated Parmesan cheese and taste the salad, adjusting salt as needed. I always taste before adding more salt since the vinaigrette, cheese, and initial seasoning can vary. Let the salad cool to room temperature or chill it before serving—the flavors will continue to develop and deepen as it sits.