Bring a large pot of salted water to a rolling boil.

Add the pasta and cook according to package directions, minus 1 minute for al dente.

In the last 3 minutes of pasta cooking, add the broccoli florets to blanch them bright green and tender-crisp.

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the panko or breadcrumbs and stir constantly until golden and toasted, about 3 minutes.

Remove to a small bowl and set aside.

In the same skillet, add the remaining 4 tablespoons olive oil over medium-low heat.

Add the sliced garlic and cook gently until fragrant and just golden at the edges — about 2 minutes.

Add the drained chickpeas to the skillet and toss to coat in the garlic oil. Let them warm and take on a little color, about 4 minutes.

Add lemon zest, lemon juice, red pepper flakes (if using), and a few generous pinches of salt and pepper. Stir to combine.

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

Add the pasta and broccoli to the skillet with the chickpeas and toss to combine.

If the pasta seems dry, add a splash of the reserved pasta water to create a silky sauce.

Remove from heat and stir in the Parmesan or vegan cheese alternative and most of the toasted breadcrumbs, reserving some for sprinkling.

Taste and adjust salt, pepper, and lemon.

Serve hot, sprinkled with remaining breadcrumbs and chopped parsley.