Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and rinse briefly under cool water to stop the cooking and keep it from clumping.

Whisk the dressing: In a bowl or jar, combine olive oil, lemon zest and juice, red wine vinegar, Dijon, garlic, oregano, salt, pepper, and red pepper flakes. Whisk or shake until emulsified.

Season the chickpeas: Pat the chickpeas dry. Toss them with 1–2 tablespoons of the dressing in a small bowl. This step boosts flavor and keeps them from tasting bland.

Prep the vegetables: Halve the tomatoes, dice the cucumber, finely chop the red onion, and slice the olives. Chop roasted red peppers and herbs.

Combine in a large bowl: Add the cooled pasta, dressed chickpeas, tomatoes, cucumber, onion, olives, and roasted red peppers. Pour over most of the dressing and toss gently to coat.

Add feta and herbs: Fold in feta, parsley, and mint or basil, reserving a bit for garnish. Taste and adjust with more dressing, salt, or lemon juice as needed.

Chill for best flavor: Cover and refrigerate for at least 30 minutes. Garnish with remaining feta and herbs before serving.