Preheat your oven to 400°F (200°C). Drain and rinse the canned chickpeas thoroughly, then pat them dry. Toss with olive oil, onion powder, and salt. Spread on a lined baking sheet and roast for about 15 minutes.

Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Drain and toss with olive oil to prevent sticking.

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

In a large mixing bowl, combine cooked pasta, cucumber, cherry tomatoes, and roasted chickpeas. Pour the dressing over and toss until well coated.

Serve immediately or refrigerate in an airtight container for up to three days.