Preheat your oven to 425°F (220°C). Rinse and drain the chickpeas, then toss with olive oil, garlic powder, onion powder, cumin, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20-25 minutes until golden and crispy.

While the chickpeas are roasting, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.

In a medium bowl, whisk together vegan mayo, tahini, garlic powder, onion powder, cilantro, and season with salt and pepper. Refrigerate until ready to assemble.

In a large mixing bowl, combine the cooked pasta with the ranch dressing, tossing until coated. Add chopped romaine, halved cherry tomatoes, and cilantro, tossing until evenly mixed.

Chill for 45 minutes to enhance flavors, if desired. Just before serving, fold in the diced avocado and top with crispy chickpeas.