Boil the noodles according to the instruction on the packet. Drain and set aside when done.
Meanwhile, make your dressing. Combine the tahini, sesame oil, miso paste, mustard and cayenne in a bowl. Whisk in the lemon juice, mirin, ponzu, tamari, and water until smooth. Set aside.
In a large sklllet heat a splash of sesame oil until shimmering. Add garlic and ginger and sautee just until fragrant and softened, 5 minutes. Reduce heat to prevent browning if needed.
Add the spinach and parsley to the skillet and sautee until just wilted, about one minute. Toss in the chickpeas, soba, and sauce. Toss well to coat and warm everything through really well. Season to taste with ponzu, salt, and tamari. If reheating, bring back to life with a splash of water in the pan.
Transfer to a bowl, top with scallions, and serve either warm or at room temperature.