Preheat your oven to 400°F (200°C). Rinse and dry one can of chickpeas, then toss them with lemon juice, lemon zest, garlic powder, oregano, salt, and black pepper. Spread on a baking sheet and roast for 20-30 minutes until golden brown and crispy.

While the chickpeas are roasting, bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente. Drain and rinse under cold water.

In a bowl, whisk together tahini, red wine vinegar, maple syrup, Dijon mustard, oregano, salt, and black pepper until smooth.

Dice the green pepper, finely chop the cucumber, slice the red onion, and halve the cherry tomatoes.

In a large mixing bowl, combine the cooled pasta with half of the creamy dressing and toss gently.

Add the roasted chickpeas and chopped vegetables to the bowl. Drizzle the remaining dressing over the top and toss everything together.

Cover the salad and let it rest in the refrigerator for at least 15 minutes before serving.