Vegan Lemon Dill Yogurt Pasta Salad

0 Preheat the oven to 425 degrees(F).
1 Add the chickpeas to a medium sized mixing bowl, then drizzle the olive oil over the top and then sprinkle with all the spices. Toss to coat the chickpeas. 
2 Spread them out evenly on a sheet pan and then roast for 10 minutes, toss them and roast for 5 to 10 more minutes or until they are golden brown and crunchy.
3 In the meantime, cook the pasta according to package directions and then drain when the pasta is al dente. Then let the pasta cool until it is at at least room temperature or you can chill the pasta in the fridge. 
4 Once the chickpeas are done, let them cool too.
5 Once the pasta and chickpeas have cooled, in a large mixing bowl whisk together the vegan yogurt, garlic, lemon juice, dill, red onion, chives and a few pinches of salt and pepper.
6 Add the pasta to the bowl and toss to coat the pasta in the sauce. Then add the chickpeas and toss again.
7 Taste and adjust seasonings. Serve immediately. I do recommend not mixing everything together until right before serving, it will dry out after sitting around for awhile. If you are not serving right away and it does dry out add a little more yogurt and lemon juice and adjust seasonings.