Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until just al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking and remove excess starch.

Season the pasta: While still slightly warm, toss the pasta with a drizzle of olive oil and a pinch of salt. This keeps it from sticking and starts layering flavor.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, red wine vinegar, garlic, Dijon, dried oregano, 1/2 teaspoon salt, and several grinds of black pepper. Taste and adjust—add more lemon for brightness, or a pinch of sugar if you want to soften the acidity.

Prep the mix-ins: Halve tomatoes, dice cucumber, finely chop red onion, slice olives, and chop roasted red peppers. Rinse and drain the chickpeas well.

Toss it all together: In a large bowl, combine pasta, chickpeas, tomatoes, cucumber, onion, olives, and roasted red peppers. Pour over about two-thirds of the dressing and toss until coated.

Add herbs and feta: Fold in parsley and dill (or mint), then sprinkle in the feta. Toss gently to keep the cheese crumbly.

Rest and refresh: Let the salad sit for 10–15 minutes so the flavors meld. Add more dressing if it looks dry and adjust salt and pepper. A final squeeze of lemon right before serving wakes it up.

Serve: Enjoy chilled or at room temperature. Garnish with extra herbs or a few whole olives if you like.