Cook the pasta. Bring a large pot of well-salted water to a boil. Add the chickpea pasta and cook until just al dente, following package timing but checking 1 to 2 minutes early. You want it tender with a slight bite.

Rinse and cool. Drain the pasta, then rinse under cool water to stop cooking and remove excess starch. Shake off water well and spread on a sheet pan or large plate to cool for a few minutes.

Mix the vinaigrette. In a jar or bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon, garlic, oregano, honey/maple, salt, and pepper until emulsified. Taste and adjust acidity or sweetness as needed.

Prep the vegetables. While the pasta cools, halve the tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Pat the olives dry to avoid watering down the dressing.

Toss pasta with half the dressing. Place cooled pasta in a large bowl. Add half the vinaigrette and toss to coat. This helps the pasta absorb flavor without getting soggy.

Add the veggies and herbs. Fold in tomatoes, cucumber, bell pepper, red onion, olives, parsley, and dill. Toss gently but thoroughly so everything is evenly distributed.

Add feta last. Sprinkle feta over the top and gently fold again to keep some pieces intact. Add more dressing as needed to lightly coat.

Season and rest. Taste and adjust salt, pepper, and lemon. Let the salad rest 10 to 15 minutes to mingle flavors, or chill for up to 2 hours before serving.

Finish before serving. If chilled, taste again and brighten with a squeeze of lemon or a splash of dressing. Garnish with extra herbs if you like.