Cook the farfalle in a large pot of boiling salted water until al dente, about 10-12 minutes. Drain and transfer to a mixing bowl.
In a small skillet, toast the pine nuts over medium heat, stirring frequently, until golden brown and fragrant, about 3-4 minutes. Remove and set aside.
Preheat the oven to 400°F (200°C). Toss the rinsed chickpeas with olive oil and salt, then spread evenly on a baking sheet. Roast for 15 minutes, shaking the pan once or twice, until crispy and golden.
While the chickpeas roast, heat a skillet over medium heat. Add the toasted sesame oil and minced garlic, sauté for 1-2 minutes until fragrant and lightly golden. Remove from heat.
Combine the cooked pasta with the sesame garlic mixture, roasted chickpeas, crumbled feta, toasted pine nuts, and lemon juice. Toss gently to evenly distribute all ingredients. Season with black pepper to taste.
Serve the salad chilled or at room temperature, garnished with additional feta and pine nuts if desired.
