Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water before draining.

While the pasta is cooking, steam or blanch the broccoli florets for 3-4 minutes until tender but still slightly crisp. Drain and set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.

Add the chickpeas to the skillet and cook for 2-3 minutes, stirring occasionally, until slightly golden and warmed through.

Add the drained broccoli to the skillet and stir to combine. Season with salt, black pepper, and crushed red pepper flakes if desired.

Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together to coat the pasta in the garlic-infused oil and allow the flavors to meld for 1-2 minutes.

Stir in the lemon juice, chopped parsley, and grated Parmesan cheese (if using). Adjust seasoning with additional salt and pepper as needed.

Serve warm, garnished with extra parsley or Parmesan if desired.