Prep & Boil: Bring a large pot of water to a boil and add a generous pinch of salt. While it heats, prepare your ingredients. In a small bowl, gently mash about half of the rinsed chickpeas with a fork, leaving the rest whole for texture.
Infuse the Oil: In a large, deep skillet, combine the 3 tablespoons of olive oil, minced garlic, lemon zest, and red pepper flakes. Warm gently over low heat for 2-3 minutes until fragrant, being careful not to brown the garlic. Remove the skillet from the heat.
Cook the Pasta: Add the whole-wheat spaghetti to the boiling water and cook according to package directions until just shy of al dente. Before draining, reserve at least 1 ½ cups of the starchy pasta water.
Build the Sauce: Using tongs, transfer the cooked pasta directly into the skillet with the infused oil. Add the mashed and whole chickpeas along with 1 cup of the reserved pasta water. Place the skillet over medium heat and toss the pasta vigorously for 2-3 minutes. The starch from the water will emulsify with the oil, creating a creamy, golden sauce.
Finish & Combine: Remove the skillet from the heat. Add the grated Pecorino Romano, fresh lemon juice, chopped parsley, and the final ¼ teaspoon of kosher salt. Toss everything together until the cheese has melted seamlessly into the sauce.
Serve: Divide the pasta among four warmed bowls. Garnish with a bit more fresh parsley, a sprinkle of black pepper, and a final, light drizzle of extra virgin olive oil. Serve immediately.