Preheat your oven to 400°F (200°C). Drain and rinse one can of chickpeas, pat them dry, toss with olive oil, onion powder, and salt. Spread onto a baking sheet and roast for 20-25 minutes until golden.

Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 8-10 minutes. Drain and return to the pot, drizzling with olive oil.

In a medium bowl, whisk tahini, yogurt, lemon juice, vinegar, mustard, salt, and pepper until smooth. Gradually add water to reach desired consistency.

In a large bowl, combine cooked pasta, roasted chickpeas, cucumber, and tomatoes. Pour dressing over and toss until well-coated.

Serve immediately at room temperature or refrigerate for up to three days. If dressing thickens, stir in water to loosen.