Preheat your oven to 400°F (200°C). In a mixing bowl, toss the rinsed chickpeas with fresh lemon juice, garlic powder, oregano, salt, and black pepper. Roast for 20-30 minutes until golden and crispy.

Cook rotini pasta in salted boiling water according to package instructions for al dente. Drain and rinse under cold water, then set aside to cool.

In a medium bowl, mix tahini, red wine vinegar, maple syrup, Dijon mustard, oregano, salt, and black pepper until smooth. Set aside.

Prepare vegetables by dicing green pepper, slicing cucumber, thinly slicing red onion, halving cherry tomatoes, and chopping parsley.

In a large bowl, combine cooled pasta with half of the dressing, then add roasted chickpeas and vegetables. Drizzle remaining dressing and toss gently.

Cover the bowl and chill in the refrigerator for at least 15 minutes before serving.