Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Spread the rinsed and drained chickpeas evenly on the sheet, drizzle with oil, onion powder, and salt. Toss to coat and roast for 20-25 minutes until crispy.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions, typically around 8-10 minutes until al dente. Drain pasta and toss with olive oil.

In a mixing bowl, whisk together tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill until smooth. Add water if needed for consistency.

In the bowl with cooled pasta, add chopped cucumbers and halved cherry tomatoes. Fold in crispy roasted chickpeas. Drizzle dressing over and toss to combine.

Serve immediately at room temperature or chill in the refrigerator for at least 30 minutes for a refreshing meal later.