Bring a large pot of salted water to a boil and cook pasta one minute less than package directions. Drain and rinse briefly under cold water to stop cooking. Set aside to cool slightly.

Heat olive oil in a skillet over medium-high heat. Add chickpeas, smoked paprika, and a pinch of salt. Cook, stirring occasionally, until golden and slightly crisp, about 6–8 minutes.

Whisk together buffalo sauce, Greek yogurt, mayonnaise, apple cider vinegar, and honey or maple syrup. Adjust seasoning to taste.

In a large bowl, combine pasta, warm chickpeas, celery, carrots, and green onions. Pour two-thirds of the dressing over the salad and toss to coat. Add more dressing if needed.

Top with crumbled blue cheese and chopped parsley if using. Serve warm, at room temperature, or chilled. Store leftovers in an airtight container for up to 3 days.