Parmesan Fusilli with Roasted Chickpeas, Broccoli and Cauliflower

chickpeas, rinsed and drained

small heads broccoli, cut into bite-sized florets

small head cauliflower, cut into bite-sized florets

extra virgin olive oil, divided

kosher salt and freshly ground pepper

dry fusilli (or just use your favorite pasta)

parmesan cheese, finely grated