Heat the oil in a large saucepan over medium-high heat.
Stir in the garlic and cook for 1 minute. Add the stock, Italian seasoning, and 3/4 teaspoon salt and bring to a boil.
Add the pasta and cook, stirring, until the stock is nearly absorbed and the pasta is al dente (check package directions for cook time). Stir in the chickpeas, parsley, lemon juice and lemon zest and let cook additional 1 - 2 minutes.
Divide among individual bowls and top with Parmesan or dairy free cheese (if using).