Preheat your oven to 400°F (200°C). Drain and rinse one can of chickpeas, then pat them dry with a paper towel.

Toss the chickpeas with a drizzle of olive oil, onion powder, and a sprinkle of salt on a baking sheet. Spread them in a single layer and bake for about 20-25 minutes, stirring halfway through.

While the chickpeas roast, bring a large pot of salted water to a boil. Add the Orecchiette pasta and cook according to the package instructions, around 8-10 minutes.

In a medium bowl, whisk together tahini, plant-based yogurt, lemon juice, apple cider vinegar, Dijon mustard, and dill. Gradually add water to reach desired consistency.

In a large mixing bowl, combine the cooked pasta, chopped cucumber, halved tomatoes, and roasted chickpeas. Pour the tahini dressing over all ingredients and toss to coat.

Serve the salad at room temperature or chilled. It can be stored in an airtight container in the fridge for up to 3 days.