Bring a medium sauce pot of generously salted water to a boil. Add the penne and cook until just tender, 8 to 12 minutes. Drain, reserving ½ cup pasta cooking water. Transfer the penne to a medium bowl, drizzle with 2 to 3 teaspoons oil, and toss to coat.
While the water heats and the penne cooks, prepare the remaining ingredients.

• Rinse the chickpeas.
• Peel and thinly slice the shallots.
• Cut the cherry tomatoes in half or into quarters.
• Coarsely chop the dill.
• Coarsely chop the almonds for garnish.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chickpeas and shallots, season with salt, and cook, stirring occasionally, until the chickpeas are toasted and the shallots are slightly caramelized, 4 to 5 minutes. Stir in the chickpea spice blend and cook until fragrant, about 1 minute.
Add the penne and reserved pasta cooking water and reduce the heat to medium. Stir in the tomatoes, dill, arugula, feta, and sherry vinegar and cook until the arugula is just wilted, 1 to 2 minutes. Season to taste with salt and pepper.

Transfer the penne to individual bowls. Dollop with the yogurt, garnish with the almonds, and serve.