Preheat oven to 325 degrees F.

Put tomatoes on a baking sheet. Top with olive oil and sea salt. Toss to combine well. Spread tomatoes in one layer across baking sheet and roast for 30 minutes.

While tomatoes are roasting, drain and rinse kelp noodles. Toss with vegan pesto, chickpeas and arugula. Top with roasted tomatoes.