Preheat your oven to 375°F (190°C) and prepare a baking sheet. Drain and rinse chickpeas, dry them, toss with olive oil, salt, and seasonings, and roast for 25–30 minutes until crispy.

While chickpeas are roasting, boil salted water in a large pot. Cook pasta according to package instructions until al dente (about 8–10 minutes). Drain and toss with olive oil.

In a mixing bowl, whisk together tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill. Gradually add water until dressing is smooth and creamy.

In a large bowl, combine cooled pasta, chopped cucumber, and cherry tomatoes. Fold in the roasted chickpeas and mix gently.

Pour dressing over salad, tossing until everything is well-coated. Let sit for 10 minutes if desired before serving.