Start a large pot of salted water on high heat to boil to cook pasta according to package directions.
While water bowls, chopped walnuts and parsley and add to a large serving dish. The dish should be deep enough to toss the cooked pasta. Also add tapenade, chickpeas.
In a small skillet, on medium heat. Toast breadcrumbs and reserved 4 tablespoons of walnuts. Watch carefully as they will quickly burn. As soon as they start to become fragrant, add olive oil and remove from the heat and toss with remaining tablespoon of fresh parsley. Season with salt and pepper.
Reserve ½ cup or so of pasta cooking liquid. Drain pasta and add to serving bowl with tapenade and walnuts mixture. Toss to evenly coat pasta with tapenade. Add a splash of cooking liquid if the pasta seems too dry. Not too much! Season with salt and pepper. Sprinkle each serving with toasted breadcrumbs.
I've kept this recipe vegan and used toasted breadcrumbs to add a crunchy, salty texture. Feel free to dust each serving with vegan parmesan cheese.Use seasoned breadcrumbs for more flavour.If you can't find green olive tapenade, you can use black olive tapenade. The flavor profile is different - with black olives feeling richer. Add a squeeze of lemon to brighten it up. Fresh parsley is a must here. Don't try to make this recipe without it.