Preheat oven to 400ºF. Line a baking tray with parchment paper. Cook pasta according to package directions, adding a drizzle of oil to the water to prevent sticking while cooling afterward. When done, drain pasta, reserving about 1/2 cup cooking water. Rinse pasta under cold water and place in a large bowl. Set aside. Spread chickpeas on lined tray. Drizzle with 1 tablespoon of the oil. Sprinkle with 1/2 teaspoon of the salt, thyme, and oregano. Toss together to coat, then roast for 15 minutes, or until chickpeas are lightly browned and aromatic.

In a food processor, pulse together the sun dried tomatoes garlic, pine nuts, lemon juice, nutritional yeast, miso, and 1/2 teaspoon of salt until well blended. While processor is running, drizzle in the remaining 3/4 cup oil and blend until smooth. Pesto should have a strong flavor because it will be diluted by the pasta when mixed together.

Scoop pesto into bowl with pasta and toss to combine. If a thinner consistency is desired, add reserved pasta water, by the tablespoon, until desired consistency is achieved. Add roasted chickpeas. Crush olives with your fingers and add to pasta. Toss to combine. Line serving bowl or platter with salad greens. Arrange pasta over greens. Garnish with chopped basil. Serve immediately or chill.