Preheat your oven to 425°F (220°C). Prepare your ingredients: finely dice the red onion, halve the cherry tomatoes, and slice the scallions. Set aside.

Cut the chicken breast into bite-sized pieces and season with ranch seasoning. On a baking sheet lined with parchment paper, arrange the seasoned chicken, raw bacon strips, and diced onion.

Place the baking sheet in the preheated oven and roast for approximately 20 minutes, ensuring the chicken reaches 165°F and the bacon is crispy.

Meanwhile, bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions (about 7-8 minutes). Drain and do not rinse.

In a mixing bowl, whisk together ranch dressing and Greek yogurt, adding extra ranch seasoning and smoked paprika.

Once the chicken and bacon are done roasting, let them cool slightly, then chop the chicken and crumble the bacon. In a large bowl, combine the chickpea pasta, chicken, bacon, onion, tomatoes, and scallions.

Pour the dressing over the pasta mixture, gently toss to coat, and taste for seasoning. Adjust if necessary.

Enjoy immediately or refrigerate for up to three days. If chilling, let the salad sit at room temperature for about 15 minutes before serving.