Bring a large pot of salted water to a rolling boil. Add the chickpea pasta and cook according to package directions until al dente, usually 7-10 minutes. Chickpea pasta can become mushy if overcooked, so watch it closely.

Once cooked, drain the pasta thoroughly and rinse immediately with cold water to stop the cooking process and prevent sticking. Drain well again and set aside to cool completely.

While the pasta cools, prepare your vegetables. Halve the cherry tomatoes, dice the English cucumber, finely dice the red onion, halve the pitted Kalamata olives, and chop the fresh parsley and dill. Rinse and drain the canned chickpeas.

In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and black pepper until well combined and emulsified. Taste and adjust seasoning if needed.

In a large mixing bowl, add the cooled chickpea pasta, rinsed chickpeas, halved cherry tomatoes, diced cucumber, diced red onion, halved Kalamata olives, chopped parsley, and chopped dill. If using, add the crumbled dairy-free feta cheese.

Pour the lemon-herb dressing over the salad ingredients. Toss gently until all ingredients are evenly coated. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.