Cook the pasta according to package directions. Any kind of pasta will work fine, from traditional to bean or pea-based pasta (look for one without many ingredients - many are simply bean or pea flour and water, and of course oil free and vegan). In the pictures, I am using a low-processed chickpea based multicolor pasta that only contains 2 ingredients and takes about 4 minutes to cook.
Drain pasta and rinse well.
Add the chopped apple, chickpeas, and lime juice to a large bowl and toss together well.
Add the rinsed pasta and pesto (find recipe at link above), and toss to combine.
Gently fold in the greens.
Transfer to serving bowls, and season to taste. I am using black pepper in the photos.
Notes
Reserve the chickpea water (from the can, or cooking) for recipes that use aquafaba. Aquafaba is what you drain from the can or the water you cook with.