Preheat your oven to 375°F (190°C). Spread chickpeas on a baking sheet, drizzle with olive oil, sprinkle with onion powder and salt, then roast for 20-25 minutes.

In a large pot, bring salted water to a rolling boil. Cook pasta according to package instructions (about 8-10 minutes), then drain and toss with olive oil.

In a mixing bowl, whisk together tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, dill, and any spices. Add water gradually until smooth and creamy.

In a large serving bowl, combine cooked pasta, chopped cucumber, and diced tomatoes, then fold in roasted chickpeas. Pour dressing over and toss to combine.

Serve immediately or refrigerate in an airtight container for up to three days. Add water to thinned dressing if necessary before serving.