Spicy Vegan Garlic Pasta with Roasted Chickpeas

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the chickpeas, olive oil, garlic powder, smoked paprika and a pinch of salt & pepper to the baking sheet. Toss to coat evenly. Place in the oven and bake for 20 minutes, flipping halfway.
While the chickpeas are cooking, bring a large pot of water to a boil. Add salt to the boiling water followed by the pasta. Cook according to the package instructions. Before draining, reserve 1 cup of the pasta water. Then drain the pasta and place the empty pot back on the stove over low heat.
Add the vegan butter and olive oil to the pot. Once melted, add the garlic, oregano, red pepper flakes, salt & pepper to the pot and cook until fragrant (approx. 60 seconds).
Add the pasta, lemon juice, 2 large handfuls of arugula and most of the chickpeas (reserve a few for topping) to the pot. Turn the heat off and stir until everything is combined and the arugula is wilted. Add pasta water as needed.
Serve pasta with fresh basil and a drizzle of olive oil.