Wash the tomatoes and cut them in half lengthwise.
Remove and discard all seeds and liquid from the tomatoes.
Place the tomato halves in a roasting pan cut side up, in a single layer.
Top the tomatoes with an even sprinkling of avocado oil, garlic, parsley, standard salt, and pepper.
Bake the tomatoes in the middle of the oven until very soft, approximately 1 hour.
Meanwhile, with 10 minutes left on the tomatoes, prepare Chickapea spirals to package specifications by heating 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tablespoon of salt to the water. Decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes.
Drain pasta and rinse with warm water.
When the tomatoes are cooked, immediately transfer drained pasta into the roasting pan.
Mix the contents of the roasting pan well.
Transfer the pasta and tomato mixture to serving plates. If desired, top with vegan/gluten-free parmesan and finishing salt.