First, cook the pasta according to the package instructions. While it is cooking, chop the veggies including the cherry tomatoes, red pepper, cucumber, and red onion. Strain and rinse the canned chickpeas and finely chop the dill at this time as well.
Next, make the yogurt tahini dressing. Add the chopped dill, vegan yogurt, tahini, lemon juice, dijon mustard, garlic powder, salt, and pepper to a bowl. Whisk to combine into a smooth and creamy dressing.
Then, assemble the pasta salad. Add the cooked pasta, chickpeas, cherry tomatoes, red pepper, cucumber, red onion, and yogurt tahini dressing to a bowl. Then, mix until evenly coated.
Serve right away or cover and chill for 1-2 hours before serving. Enjoy!