Bring a large pot of water to a boil and cook the pasta according to the package directions.
While the pasta is cooking, add all pesto ingredients, except the olive oil, to the bowl of a food processor fitted with an S-blade. Blend the ingredients while you slowly pour in the olive oil. Blend until a a smooth texture is reached. You may have to scrape down sides once or twice.
Preheat the oven to 400° F. When the pasta is finished cooking, drain it into a colander and then add it back to the pot, along with the chickpeas and pesto. Mix until everything is combined. Pour the pasta into a large baking pan.
Heat a small pan over medium heat and melt the butter. Stir in the panko, garlic powder and salt and then evenly sprinkle on top of pasta.
Place the baking pan in oven and bake until the topping is slightly browned, 5-7 minutes. This dish is best when served warm.