Preheat your oven to 375°F (190°C). Spread the rinsed and dried chickpeas on a parchment-lined baking sheet, drizzle with olive oil, and season with onion powder and salt. Roast for 25–30 minutes until crispy.

In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and drizzle with olive oil to prevent sticking.

In a mixing bowl, whisk together tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill. Add water gradually until the mixture is smooth. Adjust seasoning to taste.

In a large bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, and roasted chickpeas. Gently toss to mix well.

Drizzle the creamy tahini dressing over the salad and toss to coat evenly. Serve warm or at room temperature.

For meal prepping, store the salad in an airtight container in the fridge for up to three days. Add water to loosen the dressing if it thickens before serving.