30-Min Dill Pickle Pasta Salad with Crispy Chickpeas

4 Roast the Chickpeas: Preheat the oven to 415F. Transfer the dried chickpeas to a large baking sheet and sprinkle with garlic powder, salt, and black pepper. Drizzle generously with olive oil and roast in the oven for 20 minutes, mixing the chickpeas halfway through baking.
0 Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Drain the pasta and rinse well with cold water until it is cool; set aside.
1 Make the Dressing: While the pasta is cooking, whisk the mayo, mustard, garlic, and pickle brine together in a large bowl.
2 Combine: Add the cooled pasta to the bowl along with the pickles, carrot, pickled red onions, dill, and parsley. Mix well; add more salt to taste, if necessary.
3 Serve & Store: Serve immediately or chill in the fridge for at least 15 minutes before serving. Leftovers will keep in the refrigerator for up to 5 days.