Cook the chickpea pasta according to package instructions. Drain and let cool.

In a large mixing bowl, combine the cooked chickpea pasta, cherry tomatoes, cucumber, red onion, bell pepper, and parsley.

In a separate bowl, whisk together the olive oil, lemon juice, garlic, dijon mustard, salt, and black pepper.

Pour the dressing over the salad and toss until well combined. Adjust seasoning if necessary.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.