Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. While pasta cooks, toss the broccoli florets with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.

Heat a large skillet over medium-high heat. Add the seasoned broccoli florets in a single layer. Cook for 5-7 minutes, stirring occasionally, until tender-crisp and slightly charred. Remove broccoli from the skillet and set aside.

Reduce heat to medium-low. Add 1/4 cup extra virgin olive oil to the same skillet. Add the minced or sliced garlic and red pepper flakes (if using). Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.

Add the rinsed and drained chickpeas to the skillet with the garlic and olive oil. Sauté for another 2-3 minutes, stirring to coat the chickpeas and allow them to warm through and slightly crisp.

Drain the cooked pasta, reserving about 1 cup of pasta water. Add the cooked pasta and the sautéed broccoli back into the skillet with the chickpeas and garlic oil. Pour in 1/2 cup vegetable broth (or reserved pasta water) and the lemon juice. Toss everything together until well combined, allowing the sauce to emulsify and coat the pasta. If the sauce seems too dry, add a little more reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.

Taste and adjust seasoning with additional salt and black pepper as needed. Serve immediately, topped with grated Parmesan cheese or nutritional yeast, if desired.