Roasted chickpeas, panko breadcrumbs, and briny capers help take spaghetti night from standard to sophisticated.
Heat oven to 400° F. Cook the spaghetti according to the package directions; drain and return it to the pot.
Meanwhile, combine the chickpeas, panko, capers, oil, garlic, coriander, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until crispy, 18 to 22 minutes.
Add the chickpeas, cilantro, and lemon juice to the pasta and toss to combine.
Serve drizzled with additional oil.