Cook the whole grain pasta according to package instructions until al dente.

During the last 2 minutes of cooking, add the broccoli florets to the pot with the pasta.

Drain the pasta and broccoli, reserving about 1/2 cup of the pasta water.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 1 minute.

Add the drained chickpeas to the skillet and cook for 3-4 minutes, stirring occasionally.

Combine the cooked pasta and broccoli with the chickpea mixture in the skillet. Toss to combine.

If the pasta seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Season with salt, black pepper, and lemon juice, then toss to coat evenly.

Serve hot, topped with grated Parmesan cheese and fresh parsley for garnish.