Preheat your oven to 425°F (220°C). Drain and rinse the chickpeas, then pat them dry. Toss with olive oil, garlic powder, onion powder, cumin, salt, and pepper. Roast for 20-25 minutes on a lined baking sheet.

Cook pasta in salted boiling water according to package instructions (around 8-10 minutes). Drain and rinse under cold water to cool.

Combine vegan mayo, tahini, garlic powder, onion powder, dill, and spices in a bowl and whisk until smooth. Refrigerate until ready.

In a mixing bowl, add cooled pasta, ranch dressing, chopped romaine, halved cherry tomatoes, and chopped cilantro. Toss gently to combine.

Chill the salad for about 45 minutes if possible. Before serving, gently fold in the diced avocado and top with roasted chickpeas.