Preheat your oven to 375°F (190°C). Rinse and drain the canned chickpeas, then toss them in a bowl with olive oil, salt, and your choice of spices. Spread the seasoned chickpeas evenly on a parchment-lined baking sheet. Bake for 20-25 minutes or until they become crispy and golden brown, shaking the pan halfway through.

While the chickpeas are roasting, bring a large pot of salted water to a rolling boil. Add your favorite pasta shape and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the pasta, then drizzle with olive oil to prevent sticking, and let it cool slightly.

In a medium bowl, combine tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill. Whisk until smooth, gradually adding water until the desired creamy consistency is reached. Adjust seasoning with salt and pepper.

In a large mixing bowl, combine the cooked pasta with chopped cucumbers and halved cherry tomatoes. Add the roasted chickpeas once they're crisp. Drizzle the tahini dressing over the salad and toss everything gently until evenly coated.

Serve your Chickpea Pasta Salad immediately at room temperature, or refrigerate for later. For leftovers, store in an airtight container for up to three days. Stir in 1-2 tablespoons of water before serving if the dressing thickens.