Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the chickpea pasta and cook according to package instructions, usually about 7-9 minutes until al dente. Reserve ½ cup of the pasta cooking water before draining.

In a medium bowl, combine tahini, lemon juice, lemon zest, minced garlic, olive oil, Dijon mustard, and optional spices. Whisk until well blended, then gradually add reserved pasta water until smooth.

In a large salad bowl, combine the cooked chickpea pasta, chopped herbs, cucumber, cherry tomatoes, red onion, and chickpeas. Gently toss together to mix well.

Pour the creamy dressing over the salad mixture and toss to coat everything evenly.

Sprinkle toasted sesame seeds on top for garnish just before serving.