In a large bowl, mix the boiled chickpeas, diced red bell pepper, and diced tomato.

To make the dressing: In a separate medium bowl, mix the tahini, yogurt, olive oil, lemon juice, salt, black pepper, and garlic powder until well combined and smooth.

Pour the dressing over the chickpeas and vegetables in the large bowl. Gently toss everything together until the ingredients are well coated.

Place the salad on a serving plate and enjoy it cold.