Preheat your oven to 375°F (190°C). Combine drained chickpeas with olive oil, onion powder, and salt, then roast for 20-25 minutes until golden and crispy.

Bring a large pot of salted water to a rolling boil, add pasta, and cook until al dente, around 8-12 minutes. Drain, drizzle with olive oil, and toss.

In a medium bowl, whisk together tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill until smooth. Add water if too thick.

In a large bowl, combine pasta, cucumbers, tomatoes, and roasted chickpeas. Pour the dressing over and toss gently.

Serve immediately or store in an airtight container in the fridge for up to 3 days, adding water if necessary to rehydrate the dressing.