Slice all of the small tomatoes in half or into bite-sized pieces. Transfer the tomatoes to a large bowl. Toss the tomatoes with 3 tablespoons of the olive oil, garlic, basil, salt, and pepper. Cover the bowl and let it sit for 4 hours.
Preheat the oven to 400°F.
Towel dry the chickpeas as thoroughly as possible, and transfer them to a baking sheet. Toss the chickpeas with the remaining olive oil, salt, and pepper. Slide the tray into the oven and roast until slightly crisp and browned, about 12 minutes.
Remove the chickpeas from the oven and scatter the pine nuts onto the baking sheet. Roast pine nuts and chickpeas another 4-6 minutes, or until pine nuts are browned. Allow chickpeas and pine nuts to cool completely.
In a food processor, combine the roasted chickpeas and pine nuts, nutritional yeast, garlic powder, lemon zest, and salt to taste. Pulse until you have a crumbly mixture. Set aside.
Cook the pappardelle pasta according to package directions and drain. Transfer cooked pasta to the bowl with the tomatoes and toss.
Top the rustic pasta with the cheesy chickpea crumble mixture and extra sliced basil. Serve immediately.
If you have leftover chickpea crumble, it keeps in a sealed container in the refrigerator for about 4 days.
