Start by boiling a large pot of salted water. Add the pasta and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process.

While the pasta cools, chop the cherry tomatoes, cucumber, and red onion. Toss them together in a large mixing bowl.

Add the halved Kalamata olives, crumbled feta cheese, and rinsed chickpeas to the veggie mix.

Once the pasta is cooled, add it to the bowl with the vegetables and chickpeas.

Drizzle the olive oil and lemon juice over the salad. Sprinkle salt, pepper, and fresh herbs before gently tossing everything together until it’s evenly combined.

For the best flavor, let the salad chill in the refrigerator for about 30 minutes before serving.