Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rinse and pat dry chickpeas, then toss them with lemon juice, lemon zest, garlic powder, oregano, salt, and pepper. Spread on the baking sheet and roast for 20-30 minutes, shaking halfway through.

Boil salted water in a large pot and cook pasta until al dente. Drain and rinse under cold water.

Whisk together tahini, red wine vinegar, maple syrup, Dijon mustard, oregano, salt, and pepper until smooth.

Chop the green pepper, cucumber, red onion, and halve the cherry tomatoes.

In a large mixing bowl, combine cooled pasta with half the dressing. Fold in chopped vegetables and roasted chickpeas, then drizzle with remaining dressing.

Chill in the refrigerator for at least 15 minutes before serving to let flavors meld.