Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

Rinse the canned chickpeas thoroughly and drain well.

In a mixing bowl, toss the chickpeas with olive oil, onion powder, and salt until well coated.

Spread chickpeas on the baking sheet and roast for 20-25 minutes, shaking halfway through.

Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.

In a bowl, combine tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper; whisk until smooth.

Once the pasta is cooked and drained, toss it with olive oil to prevent sticking.

In a large bowl, mix cooled pasta with diced cucumber and halved cherry tomatoes.

Add roasted chickpeas and drizzle the dressing over the salad, tossing gently to combine.

Serve immediately or store in an airtight container for up to 3 days.