Preheat your oven to 375°F (190°C). Prepare a baking sheet lined with parchment paper. Rinse and drain the canned chickpeas, pat them dry, toss with olive oil and spices, and spread on the sheet.

Roast the chickpeas for 20-25 minutes, stirring halfway through, until golden-brown and crispy.

Bring salted water to a boil in a large pot. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.

Whisk together tahini, plant-based yogurt, lemon juice, apple cider vinegar, and Dijon mustard until smooth. Add water if too thick.

In a bowl, combine cooked pasta, diced cucumber, halved cherry tomatoes, and roasted chickpeas. Drizzle with dressing and toss gently.

Chill in the refrigerator for at least 30 minutes before serving cold or at room temperature.