Cook the pasta in salted water until al dente, then drain and rinse. Set aside.
Meanwhile, place a pan on medium heat. Add the 15 oz. chickpeas, 1 tsp. avocado oil, ¼ tsp. kosher salt, ¼ tsp. pepper, ¼ tsp. garlic powder, and ½ tsp. sweet paprika. Stir, cook for 3 to 4 min until heated, stirring occasionally.
Whisk together all Creamy Agave-Mustard Dressing ingredients in a bowl (2 tbsp. + 1 tsp. agave nectar, 3 tbsp. vegan mayo, 1 tbsp. + 2 tsp. olive oil, 2 tbsp. + 1 tsp. white wine vinegar, 1 ½ tsp. stone ground mustard, 1 ½ tsp. dijon mustard, ¾ tsp. kosher salt, ¾ tsp. pepper, ¼ tsp. garlic powder).
Add the 4 cups arugula, cooked pasta, and juice of ½ the lemon to a large serving bowl or plate, and toss. Cut the remaining lemon into wedges for serving. Top the salad with the 1 ½ donut peaches, 3 tbsp. shallot, 2 tbsp. fresh dill, 1 cup cherry or grape tomatoes, 1 avocado, and 1 tbsp. hemp seed hearts, and about half of the dressing, and gently toss. Top with the chickpeas, and serve with remaining dressing and lemon wedges on the side.