Preheat your oven to 400°F (200°C). Pat canned chickpeas dry and toss with lemon juice, lemon zest, garlic powder, oregano, salt, and pepper. Spread on a baking sheet and roast for 20–30 minutes until golden brown.

Bring a pot of salted water to a boil. Cook rotini pasta according to package instructions, then drain and rinse under cold water.

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

Dice the green pepper, slice the cucumber thinly, chop the red onion, halve the cherry tomatoes, and finely chop the parsley. Combine in a large bowl.

Add the cooled pasta and half of the tahini dressing to the vegetable mixture. Toss gently to combine.

Fold in the roasted chickpeas and drizzle with remaining dressing. Toss to combine thoroughly.

Cover and refrigerate for at least 15 minutes before serving to let flavors meld.